A few weeks ago, I happened to have dinner at an Asian restaurant and ordered their Peanut Butter Chicken. The chicken was sautéed and tossed in a tasty sauce. Indulgent, a bit spicy, lots of umami. I enjoyed it quite a bit and it reminded me–not without good reason–of my own version of Thai peanut sauce.
This is another recipe that really tends to be a crowd pleaser. It has made a believer of some of the pickiest eaters I know… the ones who give me a look at say “Peanut butter? It’s a sauce? That’s not sweet? Really?” Ah yes, good friends. There are many savory uses for PB and this is one of them!
But what to do with it once you’ve made it? All sorts of things! I usually serve this as an entree with chicken, pork or shrimp that has been marinated in sesame oil and garlic for a few hours. You can toss it all in a pan and saute it up. The proteins are good done up on the grill, too. Serve it with leaves of Boston Bibb lettuce to make wraps. Or some udon for a noodle bowl. Dress up some instant ramen with it. Add some veggies and you’ve got a meal. Or just pour it over rice and have it as a snack. In our house, leftover peanut sauce usually isn’t a problem. 🙂
In the pix shown here, I’ve served it with coconut shrimp from Trader Joe’s, both chicken and veggie meatballs from IKEA and steamed basmati rice.
- 1 can coconut milk
- ⅓ cup light brown sugar
- 3 tablespoons soy sauce or tamari
- 3 tablespoons tomato paste
- 3 tablespoons peanut butter
- 1 tablespoon Thai fish sauce
- 1-1/2 teaspoons crushed Aleppo pepper
- Put all ingredients in a medium saucepan and mix well. Cook and stir over medium heat until the flavors blend and the mixture thickens a bit, around 5 minutes.