Authentic Thai Peanut Sauce (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.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
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.
- 2
Purée the aromatics. In a small blender or food processor, pulse the garlic and shallots until they form a smooth paste.
- 3
Sauté the garlic and shallot base. Heat oil in a saucepan over medium heat. Sauté the garlic-shallot purée until aromatic.
- 4
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.
- 5
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.
- 6
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.