Authentic Thai Peanut Sauce Recipe (Nam Jim Satay)
Finally, a Thai peanut sauce recipe that tastes exactly like it does in Thailand. Skip the jars and learn my grandmother’s traditional method for a creamy, nutty, and 100% authentic nam jim satay.
Equipment
- Measuring spoons & cups
- Mortar & pestle
- Blender or mini food processor
- Small skillet or pan Used for dry-roasting the raw peanuts
- Small saucepan
- Spoon for stirring
Ingredients
- ⅔ cup roasted peanuts
- 1 head garlic
- ⅔ cup small shallots
- 5 tbsp oil
- 2 tbsp massaman curry paste
- 1¼ cups coconut milk
- 1 tbsp rosdee seasoning powder
- 2 tbsp Thai tamarind paste
- 2½ tbsp palm sugar
- ½ tbsp salt
Instructions
- Roast and crush the peanuts. Dry roast the peanuts in a skillet over low heat until golden and fragrant. Transfer to a mortar and pestle and crush into a coarse texture.
- Purée the aromatics. In a small blender or food processor, pulse the garlic and shallots until they form a smooth paste.
- Sauté the garlic and shallot base. Heat oil in a saucepan over medium heat. Sauté the garlic-shallot purée until aromatic.
- Fry the Massaman curry paste. Add the Massaman curry paste to the pan. Sizzle for about 2 minutes, stirring constantly to unlock the deep flavors and spices.
- Simmer the sauce. Stir in the coconut milk, palm sugar, tamarind paste, salt, and Rosdee powder. Simmer gently until the sugar dissolves and the sauce begins to bubble.
- Thicken and finish. Fold in the crushed peanuts and stir. Allow the sauce to simmer for another minute until it reaches your desired thickness, then remove from heat.
Notes
- Use the nutrition card in this recipe as a guideline.
Calories: 521kcal | Carbohydrates: 26g | Protein: 9g | Fat: 46g | Saturated Fat: 17g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Sodium: 1027mg | Potassium: 440mg | Fiber: 3g | Sugar: 14g | Vitamin A: 1IU | Vitamin C: 3mg | Calcium: 48mg | Iron: 3mg
