How To Make Thai Peanut Sauce
Thai flavors are infused in this peanut sauce recipe. It’s loaded with red curry paste, coconut milk, and more for a perfectly spiced sauce.
Serves:
Ingredients
- 13.5ozcoconut milk,full-fat or “light”
- ¼cupThai red curry paste
- 1cupcreamy peanut butter,unsweetened, natural
- 3tbspsoy sauce
- ⅓cupsugar
- 2tbspwhite vinegar
- ½cupwater
- ¼tspsesame oil
For Optional Add-Ins:
- sriracha
- hot chile sauce
- fresh ginger,grated
- garlic,minced
Instructions
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Combine the coconut milk, curry paste, peanut butter, soy sauce, sugar, vinegar, and water in a medium saucepan.
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Bring to a very gentle boil over medium heat, whisking constantly.
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Let the mixture simmer for 3 to 5 minutes over low heat; being careful not to let the mixture scorch at the bottom of the pot.
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Remove from heat, then stir in the sesame oil.
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Let the sauce cool for at least 5 minutes. The sauce will thicken as it cools.
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Serve immediately over satay or other savory dishes, and enjoy!
Recipe Notes
Refrigerate in a sealed container for up to 1 month, or freeze for up to 3 months.
Nutrition
- Calories: 897.32kcal
- Fat: 73.08g
- Saturated Fat: 33.25g
- Trans Fat: 0.06g
- Monounsaturated Fat: 24.20g
- Polyunsaturated Fat: 11.66g
- Carbohydrates: 50.95g
- Fiber: 5.51g
- Sugar: 31.69g
- Protein: 24.27g
- Cholesterol: 1.96mg
- Sodium: 1021.15mg
- Calcium: 94.69mg
- Potassium: 950.54mg
- Iron: 6.95mg
- Vitamin A: 17.69µg
- Vitamin C: 4.84mg
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