Food and Drinks

Satay sauce recipe

This authentic Thai satay recipe makes a Thai peanut satay paste from scratch. It can be used with Thai satay sticks. This is not a simple satay sauce recipe using peanut butter. There are many out there. I will, however, share some shortcuts. You will want to use this Thai peanut sauce as a cooking project.

This recipe is for Thai satay sauce. It will be used to make the Thai chicken Satay Skwers recipe.

This is a lengthy cooking project. I will share some tips and tricks, but it could be a complete recipe. This is not a peanut satay sauce recipe that uses crunchy peanut butter. You don’t need to make it with noodles. It’s also delicious without the noodles.

There are many peanut butter satay recipe options, including my own, so I wanted to share our authentic Thai satay recipe. It is a modified recipe from chef David Thompson’s Thai Street Food cookbook for those who want to make Thai peanut sauce.

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This authentic Thai satay recipe will make you a Thai peanut satay paste from scratch. It can be used to make Thai satay platters, such as the Thai chicken satay plates for sate gai (which we shared recently) or the Thai pork and satay platters for sate moi, which are very popular in Bangkok.

However, this is a complex cooking project. That’s why I shared a quick recipe for Thai chicken satay, so you can spend more time making the satay sauce. It’s well worth it, we promise!

What does it mean to have a cooking project? David’s recipe is to soak the dried chillies and roast the coriander, cumin, and seeds separately. Before making the peanut sauce, the spice paste must be ground in a mortar & pestle.

Below are some quick-cuts. But I recommend you to make the Thai satay sauce first, so that you can compare the two. Make sure you take the time to prepare it properly. You can also treat it like a cooking project by playing some music and opening a bottle of wine. You can even make it together with your loved one.

If you prefer to avoid doing so many things for one meal, you can double the recipe and give a jar to someone who loves Thai satay. You could even triple it so that you can give one and keep another in your fridge.

Someone is going to message you and ask if it freezes. As I’ve never had any left over to freeze, I don’t know. As with curry pastes I must admit that I enjoy making my own satay sauce. It is therapeutic and even meditative.


As always, I have only a few tips for making David Thompson’s authentic Thai-satay sauce to accompany your Thai satay platters.

The recipe calls for dried chillies to soaked. Terence is often found in our kitchen, picking out dried chillies from large bags of things to soak. If you want to take advantage of this step, you must do. Before you squeeze the liquid out, drain the chillies and put on your gloves. You can use soapy water to wash your hands if you don’t already have them.

If you don’t have dried chillies on hand, fresh chillies can be used. However, they will taste sharper and lack the smokiness.

The cumin seeds and coriander seed must be roasted separately in a skillet or fry pan, then crushed in a mortar & pestle. Next, you can use dried ground cumin or ground coriander .

To pound the chopped chillies, you will also need a mortar & pestle. If you don’t already have one, it’s time to get one. It will be useful for everything from crushing peanuts to pounding spices.

You are looking for an easy way to pound the paste. You could certainly throw all the ingredients into a food processor and blender, but the paste will only taste better if the ingredients are pounded together.

Another option? Another shortcut?

Coconut cream will create the richness of the recipe. However, instead of opening another can of coconut cream later in the recipe, you can add water to the coconut cream.


PRINT RECIPE PIN RECIPE RATE RECIPE This Thai satay recipe makes a Thai peanut satay paste from scratch. It is perfect to use with Thai satay platters. Before making the peanut sauce, you must soak dried chillies, roast cumin and coriander seeds, and make a spice paste in a mortar & pestle. It’s a great cooking project that you can put aside. It’s worth it. Calories: 546kcal Author Lara Dunston


Preparing the dried long red chillies: Cut off the stalks and slice them lengthways. Then, remove the seeds from the stalks. Soak them in enough water for about 15 minutes to soften them.

While the chilies are still soaking, heat the cumin and coriander seeds in a dry skillet or frying pan until fragrant. Keep shaking the pan to avoid seeds burning. Place the spices in a mortar and pestle. Then, pound them until they are finely chopped.

The soaked chillies should be strained to extract as much liquid as possible. After washing your hands with soap, you can roughly chop them.

Use the mortar and pestle to pound the chopped chillies. Next, add the following ingredients one by one, pounding each into a fine paste.

After you have pounded the paste, add the dried spices.

Heat 1 cup of coconut cream in a small saucepan over medium heat. Stir for a few minutes. Add the paste to the coconut cream, and stir it in. Fry the mixture gently for 4-5 mins until it becomes fragrant and oily. Keep stirring.

Mix the palm sugar and coconut cream. Then, heat the coconut cream in half a cup. Stir in the peanut butter. Let the sauce simmer for 5 minutes. Add the ground peanuts to the saucepan. Finally, add 1/2 cup of coconut milk or equivalent stock or water.