Peanut Sauce (Nham Jimt Sa-Tay)



1 cup

Peanut Sauce (Nham Jimt Sa-Tay)

Photo, Michael Graydon and Nikole Herriot.

Toronto chef Nuit Regular changed the way the city’s diners viewed Thai cuisine—and she hopes her new cookbook, Kiin, will do the same for how people cook it at home. “Today, the ingredients are easy to find online and at Asian supermarkets,” says Regular. And if a certain recipe seems hard, she says, just start with a simpler one: papaya salad or the starter paste for a tom yum soup. “Once you overcome the intimidation of thinking it’s hard, you’re going to find a different joy in Thai food, in making it for yourself.”


  • 1 cup well shaken coconut milk
  • 1/2 cup unsalted roasted peanuts
  • 1 tbsp + 1 1/2 tsp Red curry paste
  • 1 tbsp curry powder
  • 1/4 tsp ground tumeric
  • 1 tsp light soy sauce
  • 1/2 tsp Thai fish sauce
  • 1 tbsp coconut sugar


  • In a small food processor, combine coconut milk, peanuts, Red Curry Paste, curry powder and turmeric, and purée.
  • Transfer to a small pot and bring to a boil over medium. Reduce heat to medium-low and add light soy sauce, fish sauce and coconut sugar. Stir to mix well and continue to simmer, stirring occasionally and scraping the bottom of the pot to prevent burning, for 10 to 15 min or until the oil rises to the surface. Store peanut sauce in an airtight container in the fridge for up to 3 days.

The recipes in Chef Nuit Regular’s cookbook, Kiin, encompass her cooking life in restaurant kitchens and beyond: some of her restaurants’ biggest hits. The pad Thai noodles she used to make and sell in little plastic baggies for extra income as a student. The birthday curry her mother made every year. Her chicken satay skewers with peanut sauce — the list goes on (and you’re going to want to try them all).

Find the Red Curry Paste used in this peanut sauce recipe here.

Read more about Chef Nuit Regular’s journey and new cookbook here.

Excerpted from Kiin by Nuit Regular. Copyright © 2020 by Nuit Regular. Photography copyright © 2020 by Michael Graydon and Nikole Herriott. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.