Thai peanut sauce

Thai peanut sauce


14 people made this

About this recipe: This peanut sauce doesn't use peanut butter, but already roasted peanuts. The peanuts are roasted for the second time before being popped into a food processor and processed. If you like your peanuts sauce a little chunkier, go lighter on the processing.

Lisa Combest

Serves: 8 

  • 75g roasted, salted peanuts
  • 2 tablespoons rapeseed oil
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon chilli oil
  • 2 tablespoons soy sauce
  • 4 teaspoons fresh lime juice
  • 1 tablespoon caster sugar or to taste
  • 1 teaspoon chilli garlic sauce or to taste

Prep:10min  ›  Cook:7min  ›  Ready in:17min 

  1. Preheat an oven to 180 C / Gas 4.
  2. Pour the peanuts onto a dry baking tray in a single layer and break the whole nuts apart into halves. Toast the peanuts until they are fragrant and slightly darker in color, 7 to 10 minutes, watching carefully so they don't burn. Allow to cool.
  3. Process the peanuts in a food processor until finely chopped. Add the rapeseed oil, toasted sesame oil, chilli oil, soy sauce, lime juice, sugar and chilli garlic sauce. Process until the mixture is a fine paste with a little texture of chopped peanuts, not a totally smooth paste. The sauce should look a little grainy.

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Reviews (1)


Very nice served with the curried pumpkin fritters also on this website - 16 Mar 2016

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