Big Island Thai Peanut Sauce

Chicken Satay

Hawaii has been a Pioneer Dad favorite vacation destination for decades. Over the years The Big Island has become home away from home for our family and friends.

At the extreme north tip of the Big Island is the artist town of Hawi. It’s packed with art galleries, antique shops and island coffee cafes. The Bamboo Restaurant near the center of town is a “must visit” destination and dining experience. Famous for decades, it has offered fabulous island food and an amazing gift shop with Hawaiian treasures; art, jewelry, clothing and of course aloha shirts. During the 1980s Auntie Mary, who unfortunately is no longer with us, ran The Bamboo.

One of the many Hawaiian treasures I brought back to the mainland is Mary’s recipe for Big Island Thai Peanut Sauce. It makes a memorable dipping sauce for grilled chicken, fish and pork. It’s a delicious addition to just about anything baked, broiled or grilled.

Prep Time: 15 min.
Total Time: 15 min.
Servings: 2-4

1. Ingredients for Thai peanut sauce

1 Cup Peanut butter
1 tsp. Soy sauce
2 tsp. Sugar
2 Tbl. Rice wine vinegar
1 1/2 tsp. Sambal© Thai chili paste, for less spicy; use 1/2 tsp.
1 Can Coconut milk

2. Directions

Combine all ingredients in a bowl add coconut milk and mix to desired consistency. Makes a great dipping sauce for steak, chicken or pork strips on a bamboo stick.

Use the Thai or Vietnamese chili paste, not the Chinese.

The sauce will store in the refrigerator for up to 3-days.

Leave A Comment