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4.91 from 10 votes

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!
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Sauce
Cuisine: Thai
Keyword: 5 ingredient, dip
Servings: 3 cups

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.