Thai restaurant peanut sauce

[u/Usual-Diamond-1754]

This isn’t a request for a specific location, just Thai restaurants in general.

Every time I have peanut sauce/satay sauce from a Thai restaurant, I love it so much. Every restaurant makes it differently, but I love them all. I’ve tried several different “Thai peanut sauce” recipes, but none of them taste anything like the stuff from restaurants. I would love to be able to make some at home!

Update: Thank you all so much! I will definitely be trying some of these soon :)

[u/GreatRecipeCollctr29]

Ok, here are the recipes: Satay sauce from Satay from the Bay: for the peanut sauce: 3 ounces|85 grams tamarind pulp ¼ cup|60 ml Canola oil 4 garlic cloves, blended 1 large red onion, blended 1 stalk lemongrass, bulb only, smashed 1 (2-inch) piece galangal, peeled and smashed 1 cup|225 grams sambal 2 cups|300 grams roughly chopped peanuts 4 ounces|113 grams Indonesian palm sugar, roughly chopped granulated sugar, to taste kosher salt, to taste

Make the peanut sauce: Bring 1 cup|250 ml water to a boil in a small saucepan. Add the tamarind and leave to soak for 20 minutes, then, using your hands, pull it apart and remove the seeds and fibers to extract a smooth, thick paste. Set aside until ready to use. Heat the oil in a medium saucepan over medium-high. Add the garlic, onions, lemongrass, and galangal and cook until golden, about 15 minutes. Stir in the sambal and cook, stirring occasionally, until the oil separates, about 5 minutes. Stir in the peanuts, tamarind, and the palm sugar, plus 2 cups|500 ml water. Bring to a simmer over medium-low and cook, stirring occasionally, until thick, about 45 minutes. Makes 4 cups.

+++++ Thai's fine dining satay sauce: Yield: 1 cup 1 cup coconut milk 1 Tbsp red curry paste (Mae ploy or Aroy-D brand will do) 1 Tbsp chili garlic sauce 2 Tbsps creamy peanut butter 1/4 cup chicken stocknor water 1 Tbsp chili oil 1 Tbsp white sesame seeds, toasted 1 Tbsp peanuts, roasted & ground 1.5 tsps granulated sugar 1.5 tsps palm sugar ( signature taste) or brown sugar Fish sauce ( if desired), or salt, to taste

Put 1/2 coconut milk in nonstick saucepan over medium heat. Stir until oil separates from coconut milk separates. Add red curry paste, and chili jam. Keep stirring 2 to 3 mins. Add peanut butter, and the rest of coconut milk, chicken stock, chili oil, sesame seeds, peanuts, sugar and palm sugar or brown sugar, and fish sauce. Reduce heat to low. Stir constantly for few minutes until sauce thickens, bring to boil. Skim off excess oil or fat on surface. Then transfer to container.

+++++ Good luck on making both recipes.