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 (15 ml) 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 (15 ml) apple cider or white vinegar
1 tablespoon (15 ml) 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.
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Not peanut sauce builds satay-style richness from almond butter, coconut milk, and red curry paste - a Thai-inspired dip without a single peanut. Fish sauce and vinegar keep it savory and bright while honey rounds the edges. Spoon it over grilled chicken or stir it through wok-fried cabbage.
Pro Tips
- Fry the curry paste in the coconut oil until fragrant and slightly dried out first - raw paste tastes flat and grassy.
- Whisk constantly as the sauce comes to a boil or the almond butter catches on the bottom and scorches.
- Cashew or hazelnut butter are the recipe's own variations for a different nutty profile.
- It thickens as it chills; loosen it with a splash of water when you rewarm it.
Frequently Asked Questions
How long does the sauce keep?
About a week in the refrigerator, and it is designed to be made ahead for chicken satay.
Is it a dipping sauce or a cooking sauce?
Both - the recipe loves it as a satay dip and stirred through red cabbage sautéed in a wok.
Which curry paste should I buy?
Mae Ploy or Maesri red curry paste - both clean of preservatives, per the recipe's chef source.
Recipe Card
Ingredients
Method
- 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.
