Peanut Sauce is used as a dip and sometimes a barbeque sauce throughout the whole of South East Asia. It originated in Indonesia, where it is still widely eaten today. The Thai version of peanut sauce tends to be less sweet the other varieties, and has a much stronger chilli taste. It could be said that the Thai version of Peanut Sauce is an adaptation of an Indonesian dish, which has been modified by the addition of chilli, to suit the Thai palate.

In Thailand, Peanut Sauce is most often used a as a dip to accompany skewers of barbequed meat (satay), although it is sometimes served as a side dish in its own right as part of a larger meal.

Recipes for authentic Thai Peanut Sauce vary from region to region, but all of them will share some common ingredients including roasted peanuts, cumin, coriander seed, garlic, ginger, coconut milk and soy sauce.

In the Western hemisphere, Peanut Sauce is often made using peanut butter as a base, and whilst this will indeed result in a tasty Peanut Sauce, it will never re-create the authentic Thai taste. Instead, freshly roasted peanuts must be used, with no salt added. These can either be crushed (for a chunk sauce), or processed in a blender (for a smooth sauce).

There is one rather interesting conflict with regards to making Thai Peanut Sauce. Some chefs will tell you that the sauce can be prepared cold, and there is no need to cook anything at all. Other chefs say that the resulting mixture, once prepared, should be simmered on a low heat for anything between 5 and 15 minutes. Both methods result in a great sauce, it is up to the individual to decide which they prefer best.

Peanut Sauce can be tricky to make, especially the first few times it is attempted, as it is important that the right consistency is achieved. The good news is that Peanut Sauce keeps very well. If refrigerated in an air tight container it will last for several weeks.

Overall, Thai Peanut Sauce is an excellent choice of condiment for a wide range of dishes, from barbeque through to a simple topping for meat dishes. It lends itself well to fusion style food, which combine Asian influences with more traditional western dishes, as the sauce has a great taste, but does not overpower the flavour of the dish beneath it.