Thai Peanut Sauce is perfect just on a spoon! However it tastes great on chicken or seafood or really…anything!
1 T canola or peanut oil
2 cloves chopped garlic
1 heaping Tablespoon of Thai Kitchen red chili paste
1 can minus 1/4 c coconut milk (use the 1/4 c in your rice)
1/2 c peanut butter (I used chunky)
1 T hoisin sauce
1 t red chili garlic sauce
1 T soy sauce
1–2 T brown sugar
Heat oil over medium heat and saute the garlic. Stir in red chili paste and let that cook while stirring every few minutes.
Add coconut milk and whisk to remove lumps of chili paste. Stir in peanut butter and whisk that, too.
Add hoisin, soy, red chili garlic sauce and brown sugar to taste. Let cook on low a few minutes to blend the flavors. This will keep at room temperature while you’re cooking your meal of choice. Slather on immediately when taking your choice of protein off the grill. This will help the sauce melt in.
My marinade for Peanut chicken: (this was enough for 4 boneless, skinless breasts)
1 T soy
1 t red chili
1 garlic clove minced
1 T mirin wine
1 T brown sugar
1 t red chili paste
Mix together and let marinate as long as you can!
Keywords: sauce, peanuts, peanut butter, Thai food