Reviewed: Sep. 25, 2009

Great peanut sauce recipe -- tastes just like the one my Thai friends make for us. I added twice as much coconut milk for a more "runny" sauce. My kids loved dipping their sticky rice balls in this sauce, and so did I!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JANEUASTEN

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 16, 2009

Believe it or not, I had all the ingredients for this sauce in my house. But my peanut butter never melted, after I stirred in the coconut milk, it turned a dark caramel color and sat there looking lumpily up at me. So I had to whisk in quite a bit more coconut milk to thin it out. I increased the amount of Asian curry powder, garlic and sesame oil. And I added some red pepper flakes, lime juice, cilantro and green onions. The sauce came out great, and I'm serving it with Thai Chicken Balls from this site. Thanks for the post!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Dianemwj

Cooking Level: Expert

Home Town: Burbank, California, USA

Living In: Las Vegas, Nevada, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 6, 2008

This is a relatively easy recipe with authentic flavor. I didn't have pickled ginger so I just used a bit of fresh. Tastes like the restaurant down the street. Thanks!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Nette

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 24, 2008

I didn't follow directions, my bad. I put everything in the sauce pan and looked back and it was thick, like sour cream. SO...I added the whole can of cocount milk and added another t. of curry and 2 T of sambal, one would probably suffice for tamer tastebuds, then ran it thru the blender. Perfection!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

PAMELA D.

Cooking Level: Expert

Home Town: El Paso, Texas, USA

Living In: Dallas, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 8, 2008

I made this as a dipping sauce and I thought it was great! I added fresh ginger along with the pickled ginger since I love ginger so much.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

newmommy

Cooking Level: Intermediate

Home Town: Plainfield, Indiana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 3, 2008

The taste was perfect ! I added cilantro which worked really well, the only problem was it was too runny.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

t_jones

Cooking Level: Intermediate

Home Town: Del Mar, California, USA

Living In: San Diego, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 6, 2008

This recipe was great! It is very versatile, I like that the measurements of the ingredients can be adjusted to your preference (adjust the curry and chili sauce for level of heat). I didn't have the toasted sesame oil, or the rice wine vinegar on hand, and it was still very good! I served it over noodles, topped with chicken, water chestnuts green onions, red bell peppers, chopped peanuts, bean sprouts and cilantro. It got rave reviews at our dinner, and I've referred 2 people already to this recipe. Thanks for sharing it!

Was this review helpful? [ YES ]
6 users found this review helpful