Thai Peanut Sauce

Thai Peanut Sauce |

Hands up, people.  Is anyone out there as obsessed as I am with thai peanut sauce?

Oh my goodness.  That little jar in the Asian food aisle forever seems to be calling out my name.  It is one of my favorite last-minute dinner secrets to making a yummy stir fry, a quick Asian salad, chicken satay, or whatever other peanut-y meal sounds good.  I seem to have no trouble coming up with excuses to try new recipes with peanut sauce!

But after years of buying the little jars, I have been itching to find an easy peanut sauce recipe to make at home.  So I’m excited to say that after experimenting with a few, I have finally found a winner and wanted to share with you!  This peanut sauce is ridiculously good.  Way better than anything I’ve tried store-bought.  It is flavorful and rich, but not overpowering and easy to adapt to whatever flavors you love best.  It also just takes a few minutes to make, and makes for a heavenly sauce that you can use however you’d like.

So for all of you peanut sauce lovers like me, I hope you’ll give it a try homemade!  :)

Thai Peanut Sauce |

Thai Peanut Sauce

A quick and simple recipe for peanut sauce that can be used in everything from a stir-fry, to chicken satay, to a salad, and more!


  • 1 (13.5 ounce) can coconut milk (full-fat is standard, but you can also use "light")
  • 1/4 cup Thai red curry paste
  • 1 cup natural (unsweetened) creamy peanut butter
  • 3 Tbsp. soy sauce
  • 1/3 cup sugar
  • 2 Tbsp. white vinegar
  • ½ cup water
  • 1/4 tsp. sesame oil
  • (optional add-ins: sriracha hot chile sauce, grated fresh ginger, and/or minced garlic)


Combine all ingredients except sesame oil in a medium saucepan and bring to a very gentle boil over medium heat, whisking constantly.

Let the mixture simmer for 3-5 minutes over low heat; be careful not to let the mixture scorch at the bottom of the pot.

Remove from heat, stir in the sesame oil, and let the sauce cool for at least 5 minutes. The sauce will thicken as it cools.

Serve immediately or refrigerate in a sealed container for up to 1 month, or freeze for up to 3 months.

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Leave a Comment:


  1. Kelly — April 9, 2014 @ 3:48 pm (#)

    OMG I just made this and am having a hard time not eating the entire thing! GREAT RECIPE!

    I added grated ginger and one clove minced garlic as well as 1 tsp grated lime peel.

    Had Trader Joe’s “Medium Spicy Dry Chili Paste” so that went in as well- delish!

    lastly, I didn’t add the oil in and so far can’t tell any noticeable difference, it’s just pure awesomesauce!

    Thanks again!

  2. Bob Wallace — May 25, 2014 @ 1:26 pm (#)

    Excellent, added about 1 tbs of pukka sauce, 1 1/2 tbs soy and 1 1/2 tbs fish sauce, and a tsp of garlic turned out terrific. Can hardly keep spoon out of it!

  3. Phyllis Matthews — June 27, 2014 @ 1:07 pm (#)

    WONDERFUL FLAVOR….. Exactly what I was craving !! Tasted just like my favorite restaurant peanut sauce. Made this to go with spring rolls that I made for the first time. Very easy to make and ingredients were available even in my small town grocery store. Would recommend this to everyone! :)

  4. Surys — September 7, 2014 @ 6:21 pm (#)

    I just made these again (5th time), ate them with the family… And now I’m furiously making more chicken. Everyone wants thirds. Thank you! This recipe is absolutely their favorite. My 12 year old who eats nothing that doesn’t resemble a hotdog just said, they are “the bomb.”

  5. Allan o — March 31, 2015 @ 7:30 pm (#)

    this is very good 

  6. Ode Dixon — December 15, 2015 @ 10:16 am (#)

    I’m about to make it right now with some modifications. Why does sugar has to go in everything though? My version will be without the sugar, plus I’ll make my own peanut butter as the store bought ones also have sugar in them.

    • Hayley @ Gimme Some Oven — December 15th, 2015 @ 11:04 am

      We feel this definitely needs some sweetness, but feel free to leave the sugar out if you prefer. You could also use honey, agave or maple syrup instead. Either way, we hope you enjoy the recipe!

  7. Christina — May 11, 2016 @ 12:56 pm (#)

    Can I use regular (sweetened) peanut butter and leave out the sugar? I don’t necessarily want to go out of my way to buy special peanut butter just for this recipe because I don’t like unsweetened peanut butter by itself and I’ll never use it again!

    • Hayley @ Gimme Some Oven — May 16th, 2016 @ 8:31 pm

      Hi Christina! We think that should be fine!


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