Peanut Sauce 3 Ways

From chicken satay to crunchy and spicy salads — with homemade peanut sauce, the possibilities are endless.


  • Basic peanut sauce:
  • 3 tablespoons masaman curry paste
  • 1 1/2 cups full-fat coconut milk
  • 3 tablespoons chunky peanut butter
  • 2 tablespoons sugar
  • 2 teaspoons vinegar
  • 1/4 cup water
  • Salt to taste
  • Chicken Satay:
  • 1/2 pounds chicken breast, cut into strips
  • 1 tablespoon curry powder
  • 1 garlic clove, grated
  • 1 tablespoon lime juice
  • 1/2 cup coconut milk
  • Salt to taste
  • Crunchy Salad:
  • 1 boneless skinless grilled chicken, seasoned and sliced
  • 1 cup green cabbage, thinly sliced
  • 1 cup red cabbage, thinly sliced
  • 1/2 cup carrots, shredded
  • Chopped cilantro to taste
  • Chopped scallions to taste
  • 1/2 ripe avocado, thinly sliced
  • Pineapple chunks to taste
  • Crushed roasted peanuts to taste
  • Peanut sauce to taste
  • Noodles:
  • 8 ounces cooked spaghetti noodles
  • 1/4 cup shredded carrots
  • 1/2 cup scallions, chopped
  • Chopped Thai chili to taste
  • 1/2 teaspoon sesame oil
  • 1/2 cup peanut sauce
  • Sliced cucumber to taste


  1. Peanut sauce: In a saucepan, combine masaman curry paste, coconut milk, chunky peanut butter, sugar, vinegar, water, and salt to taste. Stir well and simmer until thickened.
  2. Chicken satay: Combine ingredients in a bowl. Cover and marinate for at least 1 hour. Skewer and grill until cooked. Serve with peanut sauce for dipping.
  3. Crunchy salad: Combine green and red cabbage, carrots, cilantro and scallions to taste, and peanut sauce to taste. Mix well, and top with grilled chicken, sliced avocado, pineapple chunks, and crushed peanuts.
  4. Noodles: Mix sesame oil and peanut sauce. Toss with cooked, drained, and rinsed spaghetti, carrots, and scallions. Chill in the fridge. Serve with sliced cucumber and chopped Thai red chili.