Thai Peanut Sauce {Vegan MoFo 2014 #5}

As much as I slobber  for Indian sweets, I behave pretty decently when it comes to Indian chaats. I have got so many wide-eyed responses from people ( especially females ) when I say that I don’t like chaat. I can have Pani puri at the most, and that’s it. Am done then and there. You would say it’s a good thing, not to crave for deep fried stuff. Yeah, kind of actually. But then I compensate it with over eating, binging on snacks and sweets all the time. I am such a sucker for sweets, specially Indian sweets that it compensates for everything I dont like to have like Chocolates, fizzy drinks, chaats etc.

Anyway, so whenever I tend to have something typically unhealthy, I try and include as many chutneys and sauces as available in the platter. Not only do they enhance the taste of the snacks, but also helps me in washing away the grease from the fried snacks. BTW, Packaged Sauces and marinades are sometimes the secret killer in your diet. Highly processed, full of sugar and preservatives, they delude you with the “seemingly healthy” ingredients list of theirs. And you consume them happily not aware of the aftermath your body has to deal with later on.

So why ruin your magnificently healthy stir-fries and snacks with a less than healthy topping? Plus, I always think homemade just tastes better anyways. It is definitely worth the extra 5 minutes it takes to whip up your own sauce specially this one. If you are interested in more of such recipes, try my Vegan Coriander Spinach Chutney, Tangy Tomato Chutney and Peanut Coriander Chutney, both of which are sure to tantalise your taste buds. 

I had this Peanut sauce with spring rolls that I made almost a year ago. Yes, I clicked them both together and here I am, posting the second part of the recipe after a year. That’s how organised I am. But hey, better late than never. I am here today with this easy and quite sophisticated dip or sauce, whatever you want to call it. This is smooth, creamy and a very flavourful.. goes perfectly with any Indo-Chinese, Thai or basically any Oriental snack. I have had with plain Coconut rice and it was awesome there too. And if you are really going to try this recipe of mine, do not forget to have it with this coconut Egg fried rice, its a combo made in heaven. 

When it comes to any type of Asian recipe, my first reaction is to check out Rasamalaysia website. Bee has an excellent collection of Japanese, Malaysian, Thai cakes, snacks and easy dinner ideas. However, this recipe is a mix of hers and a cookbook. And it goes without saying, I was very pleased  with the results and have made it a couple of times since then.

Not to bore you further, lets get to the recipe: 

Prep Time: 5-7 minutes 

Cooking Time: 10-12 minutes 

Serves: 6-8 people

Cuisine:-  Thai, Asian

Spice Level:  Medium 

Recipe Level:  Easy

Shelf Life: Up to 24 hours at room temperature, up to a week in the Fridge

Serving Suggestion: With Stir-fries, snacks, appetizers, satayas etc.

Nutritional Facts:- Rich in Proteins, Fiber and essential fats

Recipe Source: Rasamalaysia

What you need?

• ¾ cup Peanut butter  - unsweetened and smooth variety
• ½ cup coconut milk
• 2 tbsp soy sauce
• 1 tsp sesame oil (optional)
• 2 tsp grated ginger (optional)
• 2 tsp brown sugar
• 2 tablespoons of apple cider vinegar or white vinegar
• ½ tsp Salt (or to taste)
• ½ tsp of lime juice
• Water as per preference (around 2tbsp)  

How to make?

• Put everything into a medium heavy-bottomed pot and bring to a very gentle boil over medium heat, whisking constantly.
• Let the mixture simmer for 3-5 minutes over low heat; be careful not to let the mixture scorch at the bottom of the pot.
• Take the pot off the heat, let the sauce cool down to room temperature (or slightly warmer), and serve the sauce with fried snacks or spread over a stir fry to enjoy. 

Notes and Tips: 

• This peanut sauce keeps in a glass container in the refrigerator for up to a week. Refrigerated sauce will thicken up considerably. All you have to do is thin it out with a little bit of water to desired consistency, reheat, and serve. The sauce also freezes beautifully.
• You may add 2 tbsp. of Red Curry paste or Thai Massaman curry paste. Most of the time I add it, and it adds on to the flavours beautifully.
• For those living in areas of the world where commercial natural peanut butter is not available, please follow this  method to prepare it at home – Take 1 cup of peanuts, and dry roast them on a griddle or wide pan at low flame. Do not burn them, just a little dark in colour and edible in texture. When cool enough, grind into a paste, preferably without any water. But you may add up to 2 tbsp. and a pinch of salt for more taste. That’s it ! You got your own home made peanut butter ready!
• Just do whatever means most convenient for you. Then use the peanut paste in the same manner as peanut butter as directed.
• If you want a hotter sauce, you may add ½ tsp of red chili flakes and pound them to a course powder, or may grind them. And then add to this sauce along with rest of the stuff to when boiling. Avoid it if using curry paste, or it will be too many flavours.