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Authentic Thai Peanut Dressing (Grilled Salad)

A flavor-packed dressing that elevates simple greens into something spectacular with a balance of sweet, tangy, and nutty flavors.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dressing, Salad
Cuisine: Southeast Asian, Thai
Calories: 180
Ingredients Method Notes

Ingredients
  

Dressing Ingredients
  • 15 g mild dried red chilies, such as puya or guajillo, seeds removed
  • 1/3 cup chopped shallots Fresh shallots preferred
  • 8 cloves garlic Fresh garlic for best flavor
  • 1/2 tsp coriander seeds, toasted preferably
  • 1 cup coconut milk Unsweetened recommended
  • 1/2 cup water
  • 1/2 cup roasted peanuts
  • 4-6 tbsp tamarind paste Lime juice can be used but flavor may differ
  • 3 tbsp palm sugar, finely chopped, packed Brown sugar or maple syrup can be substituted
  • 3/4 tsp fine grain salt
Salad Ingredients
  • Greens (like iceberg lettuce and baby spinach)
  • Cucumber
  • Tomatoes or cherry tomatoes
  • Carrots
  • Boiled eggs (optional)
  • Fried firm tofu (optional for protein)
  • Potato chips or fried potato sticks for crunch (optional)
  • Fried shallots for garnish (optional)

Method
 

Preparation
  1. Preheat the oven to 350 degrees F (180 degrees C). Spread the peanuts on a baking sheet and roast for 15-20 minutes until golden brown.
  2. Prepare the chilies. Cut them into chunks and grind them into a powder along with the coriander seeds.
  3. Pound together the shallots, garlic, ground chilies, and coriander in a mortar and pestle or use a food processor to create a smooth paste.
Cooking the Dressing
  1. In a small pot, add 1/4 cup of coconut milk and bring it to a gentle boil. Stir in the chili paste and cook until thickened; this should take about 5 minutes.
  2. Add the remaining coconut milk, water, ground roasted peanuts, tamarind paste, palm sugar, and salt. Simmer for another 20-30 minutes, stirring frequently to prevent sticking. Adjust the seasoning to taste and allow it to cool slightly before serving.

Notes

Rest the dressing for at least 30 minutes before serving for better flavor. The dressing can be stored in an airtight container in the fridge for up to one week or frozen for up to 3 months.