Best 5 Cucumber Peanut Sauce Recipes
Indulge in a culinary delight with our tantalizing Cucumber Peanut Sauce, a symphony of flavors that promises to elevate your meals to new heights. This versatile sauce seamlessly blends the refreshing crunch of cucumbers with the nutty richness of peanuts, resulting in a creamy, flavorful, and incredibly versatile condiment. Whether you're seeking a refreshing dip for your spring rolls, a zesty marinade for your grilled chicken, or a vibrant dressing for your salad, this Cucumber Peanut Sauce delivers an explosion of taste in every bite. Embark on a culinary journey with us as we unveil the secrets behind this delectable sauce, providing you with step-by-step instructions, insightful tips, and a treasure trove of recipe variations to suit every palate. From the classic Thai-inspired version to unique avocado and cilantro variations, this article offers a culinary adventure that will leave you craving more. Prepare to tantalize your taste buds and embark on a flavor-filled expedition with our Cucumber Peanut Sauce.
Here are our top 5 tried and tested recipes!
CHICKEN SATAY WITH SPICY PEANUT SAUCE AND CUCUMBER RELISH
Provided by Food Network
Categories appetizer
Time 4h40m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- In a bowl, combine all the marinade ingredients except the chicken. Slice the chicken into long, thin strips, about 3 inches long by 1 inch wide, and add to marinade. Turn chicken to coat, cover and refrigerate for up to 4 hours.
- Meanwhile, prepare the sauce: Bring the coconut milk to a simmer in a small saucepan. Whisk in curry paste until dissolved, about 1 to 2 minutes. Whisk in peanut butter, stock and sugar, reduce heat and cook until smooth, stirring constantly, about 5 minutes. Remove from heat and add tamarind juice and salt. Set aside to cool to room temperature.
- Prepare relish: Place cucumber, shallot, and chili slices in a small bowl. Heat the vinegar, sugar and salt in a small saucepan, stirring, until mixture reaches a boil and sugar is dissolved, about 3 minutes. Remove from the heat, cool to room temperature, and then pour over cucumber mixture. Garnish with cilantro leaves and set aside.
- Prepare grill and thread marinated chicken onto soaked bamboo skewers. Place on grill and cook 5 to 7 minutes, or until cooked through, turning once. Serve with peanut sauce and cucumber relish.
VEGAN TOFU BOWLS WITH COCONUT RICE, CUCUMBER SALAD AND PEANUT SAUCE
This fragrant rice bowl brings the heat! Crispy tofu and a spicy, fresh cucumber salad combined with flavors found throughout Southeast Asia such as basil, mint, cilantro and chile are served on a bed of sweet and fluffy coconut rice.
Provided by Food Network
Categories main-dish
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- Toss the tofu and cornstarch together in a medium bowl until evenly coated. Arrange the tofu cubes on the prepared baking sheet and bake until golden, about 20 minutes, flipping halfway through.
- Meanwhile, combine the rice, coconut milk, 1 cup water and 1/2 teaspoon salt in a small saucepan and bring to a boil over high heat. Lower the heat to a simmer, cover and cook until the liquid is absorbed and the rice is tender, 15 to 18 minutes. Remove from the heat and let stand, covered, for 5 minutes. Add the agave and fluff with a fork. Set aside.
- Combine the basil, cilantro, mint, cucumber, peanuts, rice vinegar, lime juice and chile in a small bowl. Stir and season with salt to taste. Set aside.
- Heat the oil in a large skillet over medium-high heat. Add the carrots and cook until tender, stirring and flipping occasionally, 6 to 8 minutes.
- Divide the rice evenly among bowls, top with the carrots, red cabbage and tofu. Drizzle with the peanut sauce and add a spoonful of the cucumber salad. Drizzle with sriracha and serve.
CHICKEN SATAY WITH SPICY PEANUT SAUCE AND CUCUMBER RELISH
Make and share this Chicken Satay With Spicy Peanut Sauce and Cucumber Relish recipe from Food.com.
Provided by bsneary
Categories Curries
Time 4h10m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- In bowl combine 1/2 cup coconut milk, fish sauce, 2 teaspoons red curry paste, 1 teaspoon brown sugar, ciclantro, and turmeric.
- Slice the chicken into long, thin strips, about 3 inches long by 1 inch wide, and add to marinade. Turn chicken to coat. cover and refrigerate for up to 4 hours.
- While marinating, bring the 1 cup coconut milk to a simmer. Whisk in 2 tablespoons curry paste until dissolved. Whisk in peanut butter, stock and 1/4 cup brown sugar, reduce heat and cook until smooth, stirring constantly, about 5 minutes. Remove from heat and ad lime juice. Set aside to cool to room temperature.
- Prepare relish: Peel, half, and thinly slice cucumber. Thinly slice shallots and chili. Mix in a small bowl. Heat the vinegar, 3 teaspoons brown sugar, and 1 teaspoon salt in a small saucepan, stirring until mixture reaches a boil and sugar is dissolved, about 3 minutes. Remove from heat, cool to room temperature, and then pour over cucumber mixture.
- Prepare grill and thread marinated chicken onto soaked bamboo skewers. Place on grill and cook 5 to 7 minutes, or until cooked through, turning once. Serve with peanut butter sauce and cucumber relish.
ORIENTAL SPAGHETTI WITH CUCUMBER AND SPICY PEANUT SAUCE
Categories Blender Pasta Vegetarian Quick & Easy Peanut Cucumber Gourmet
Yield Serves 2
Number Of Ingredients 9
Steps:
- In a blender blend the peanut butter, the soy sauce, the lemon juice, the garlic, the red hot pepper flakes, the sugar, and 1/4 cup hot water until the sauce is smooth. In a kettle of boiling salted water boil the spaghetti until it is just tender, drain it in a colander, and rinse it briefly under cold water. Drain the spaghetti well, transfer it to a bowl, and toss it with the sauce, the cucumber, the scallion, and salt and pepper to taste. Serve the pasta at room temperature.
CUCUMBER-PEANUT SAUCE
Use this cucumber-peanut dipping sauce with our Cucumber Summer Rolls, which are made of thinly sliced cucumbers wrapped around shrimp, rice vermicelli, and Thai basil leaves.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes about 1 cup
Number Of Ingredients 7
Steps:
- Place all ingredients in the bowl of a food processor fitted with the metal blade. Pulse until they are finely chopped but not pureed. Serve, or store in an airtight container in refrigerator up to 2 days.
Tips:
- Choose the right cucumbers: Use fresh, firm cucumbers for the best results. English cucumbers or Persian cucumbers are good choices.
- Chill the cucumbers before serving: This will help them stay crisp and refreshing.
- Use a sharp knife to slice the cucumbers: This will help prevent them from tearing.
- Toast the peanuts before using: This will bring out their flavor and make them more fragrant.
- Use a food processor to make the sauce: This will help you get a smooth and creamy consistency.
- Taste the sauce and adjust the seasonings as needed: You may want to add more lime juice, fish sauce, or sugar, depending on your personal preference.
- Serve the sauce immediately or store it in the refrigerator for later use: The sauce will keep for up to 3 days in the refrigerator.
Conclusion:
Cucumber peanut sauce is a versatile sauce that can be used as a dipping sauce, a salad dressing, or a marinade. It is also a good source of healthy fats, protein, and vitamins. With its bright and refreshing flavor, cucumber peanut sauce is a perfect addition to any meal.
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