SPICY THAI PEANUT DIPPING SAUCE – EASY TO MAKE IN LESS THAN 10 MINUTES!
This easy-to-make spicy Thai peanut dipping sauce takes less than 10 minutes from start to finish! Made mostly with peanuts, we add a touch of soy sauce, tamarind, cilantro and Thai chilies to make this peanut sauce. I have read many different, wonderful recipes, but always come back to this for it’s simplicity. Typically used on satay, this peanut sauce is also delicious served with vegetables, mixed with rice or potatoes, or served on tofu. In reality? You can use it on whatever you’d like. It tastes amazing on everything. Well, almost everything. Probably not pie. Or cookies. Or cake. You get it.
Before we start, let’s talk about tamarind. Tamarind is a pod like fruit with a sweet and tart flavor. Commonly used in Thai, Indian and Mexican cooking, the pulp of the fruit is very sour. Due to its strong flavor, recipes will typically call for only a small amount mixed with sugar to make a little less tart. I absolutely love the intense flavor of tamarind; if I see something on a menu with tamarind, I instantly want to order it. It is so amazing. One recommendation? Buy the pulp, not the whole tamarind fruit/pod/seed. I made tamarind pulp fresh for the first time a couple months ago, and have vowed to never do it again. What a pain in the ass. I know, fresh made from scratch ingredients are always the best, but sometimes the effort is just not worth it. So buy the tamarind pulp at your local Asian grocery store, or purchase it here:
Now that we know a little bit about tamarind, let’s get started. You’ll see in the pictured ingredients below I have only one Thai chili there. If you truly want your peanut sauce to be spicy, add a couple more chilies. The boyfriend is not a fan of really spicy food, so I am very conservative with the amount of chilies I use. Ok, ok, you got me, it’s not just the boyfriend. I feel as I’ve gotten older, my tolerance for spicy food continues to decrease, which saddens me. Oh well. So if you want spice, add chilies to your hearts desire!
Add the peanuts to a food processor and grind into a powder. I use a mini food processor for this, it is absolutely perfect for sauces. And I despise my regular food processor, but have been too lazy to research a new one. This little thing is cheap and works wonders!
Add the oil, cilantro, tamarind, chilies, soy sauce, fish sauce, salt, and sugar and process into a paste.
Then add the chicken broth, a little at a time, until the mixture becomes a sauce. I prefer the sauce to be a bit thick and creamy, but if you’d like a more pour-able sauce, add more chicken broth until it reaches the consistency you desire. Serve this spicy Thai peanut dipping sauce immediately, or store in the refrigerator in a covered container for a month or more. It should stay good for quite some time.