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
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 3 cups
Description
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!
Ingredients
- 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)
Instructions
- 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.
Notes
Recipe adapted from She Simmers.
This is hands down one of the best things I’ve cooked of any type of cuisine! I put this over chicken with bell peppers and onions and a side of basmati rice. I did the add ons of grated ginger and garlic and added a splash of sriracha and hot honey. I reduced the sugar a little since I only had regular PB. Otherwise this is spot on as is. Final touch was rough chopped peanuts and green onions.
This with the Thai chicken tacos was so tasty! I just made another peanut sauce and this one is way better. I replaced sugar with a little honey. I also put in less curry because my husband is a wimp. ? thanks!
A local Thai restaurant makes a peanut sauce to serve with rice crackers that I just LOVE. I’m so excited to find this recipe because it tastes just like it. Thank you for posting this recipe!!!
Excellent. Nice and thick. Easy. I used it for a sauce over chicken breasts cooked in the instant pot and lots of broccoli. Very nice with chopped cilantro and peanuts as a garnish. I did not have curry paste, so used some dried curry. Also added lots of chili powder, which does not make it taste Mexican, but adds a real depth of flavor. I substituted I “donk” of stevia in place of the sugar. Leftovers are going to be combined with shredded chicked and added to cabbage for a Cold Chicken Thai salad. Again, great with added cilantro and peanuts. A bit of lime as an added garnish and quick squeeze over.