I can remember the first time I had a Thai chicken satay, and how the chicken itself was merely the vehicle to get more of that tasty Thai peanut sauce into my mouth. So delicious. Taking what my friend chef Jet had taught me about a good peanut satay, this recipe became my attempt at removing the peanut portion, replacing with an actual nut (since you all know peanuts are legumes), and giving it a shot that way. I was not in the slightest bit disappointed. This sauce was pure yum, and perfect with some leftover grilled chicken, steak, etc. My latest favorite? Sautéing up some red cabbage in a large wok with some of this sauce. This is one of those sauces that may in fact be life changing for you.
1 tablespoon coconut oil
½–1 tablespoon red curry paste
2 cups (500 mL) coconut milk
½ cup (125 mL) almond butter
2 teaspoons fish sauce
1 tablespoon apple cider or white vinegar
1 tablespoon honey (optional)
- In a medium saucepan, heat the coconut oil over medium heat, and stir in the curry paste until fragrant and slightly dried out.
- Stir in the coconut milk, almond butter, fish sauce, vinegar (and honey if using), whisking constantly as sauce comes up to a boil.
- Reduce heat to low and let simmer for 3–5 minutes, making sure it doesn’t burn.
Ingredient Notes—While yes, you could go and make your own red curry paste, there really is no need (unless you wish to experience that yourself for fun). The Mae Ploy and Maesri brands (found at many Asian supermarkets, or online at thaigrocer.com) are great with no added preservatives. According to my “expert” source chef Jet Tila (chefjet. com), most commercial kitchens use a paste, as these pastes have all the same ingredients that a homemade version would, and are without preservatives.
Variation—You could make this with cashew or hazelnut butter for a different nutty taste.
Plan Ahead—This sauce keeps in the refrigerator extremely well for about a week. You can make it ahead of time, then serve with chicken satay when you are ready to. You may need to add in some water to thin the sauce out some.