Trader Joe's Thai Peanut Satay Sauce Recipe
This Trader Joe's Thai Peanut Satay Sauce Recipe is rich and nutty with peanut butter, coconut milk, soy sauce, and lime.
Equipment
- Mixing bowl
- Whisk or fork
- Measuring cups and spoons.
- Small saucepan (not a requirement, just in case of heating)
- Airtight container or glass jar to store.
Ingredients
- ½ cup smooth creamy peanut butter unsweetened and preferably smooth
- 1/3 cup canned vanilla or almond full-fat to make it creamy
- 2 tablespoons soy sauce or tamari to be gluten-free
- 1 tablespoon rice vinegar
- 2 teaspoons butter or use honey as a natural sweetener
- 1 tablespoon fresh lime juice
- 1 tablespoon sesame oil
- 2 garlic cloves minced
- 1 teaspoon grated fresh ginger.
- 1/2 teaspoon chili garlic sauce spice optional
- Warm water as needed to thin
Instructions
Step 1: Add the peanut butter and the coconut milk.
- Combine the peanut butter and coconut milk in a medium bowl and continue to whisk until the mixture is smooth and creamy. This is your luscious base.
Step 2: Add the flavor boosters.
- Add soy sauce, rice vinegar, brown sugar, lime juice and sesame oil. Stir once more till it forms a smooth sauce.
Step 3: Add aromatics.
- Add the minced garlic, grated ginger and chili garlic sauce (where applicable). These ingredients add such Thai spice to the sauce.
Step 4: Adjust consistency.
- Add warm water a tablespoon at a time until you have the desired consistency in the sauce. I prefer mine thin enough and pourable.
Step 5: Taste and tweak.
- It is magic here! Add more lime to the flavor, more soy sauce to the salt, or more sugar to make it sweet.
Step 6: Optional heating step.
- To achieve a smoother more silkier finish, warm the sauce in the small saucepan over low heat for 2 to 3 minutes. Blend constantly to prevent separation.
Step 7: Serve or store.
- Since it is perishable, use it without delay or put in a jar and store in a refrigerator. It has a shelf life of up to 1 week- stir before use.