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Thai Peanut Sauce

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Thai Peanut Sauce | gimmesomeoven.com

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 | gimmesomeoven.com

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Thai Peanut Sauce

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 3 cups 1x

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

Scale
  • 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

  1. Combine all ingredients except sesame oil in a medium saucepan and bring to a very gentle boil over medium heat, whisking constantly.
  2. 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.
  3. 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.
  4. 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.

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Recipe rating

80 comments on “Thai Peanut Sauce”

  1. 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.”

  2. this is very good 

  3. 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.

    • 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!

  4. 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!

  5. Thanks for this, it’s my go to recipe for quick Thai sauce!!

  6. I made a large green salad for a Thai themed luncheon. This was the perfect dressing!
    My husband said “That salad was off the hook good.”

  7. Delicious!

  8. Made this and took it to my sewing group and had many recipe requests. I’m now keeping a jar in the fridge all the time. I put it in a squeeze jar and we love putting in on everything.

  9. Easy! And I can get my son to eat farro and broccoli with this on top!

  10. Have to say this is the easiest to make and the taste is perfect! Next time I’m going to add crushed peanuts !

  11. 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.

  12. 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!!!

  13. 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!