Thai Peanut Sauce Recipe

Thai Peanut Sauce Recipe

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.

Preparation: 5 minutes
Cooking: 10 minutes
Total: 15 minutes



  • 13.5ozcoconut milk,full-fat or “light”
  • ¼cupThai red curry paste
  • 1cupcreamy peanut butter,unsweetened, natural
  • 3tbspsoy sauce
  • cupsugar
  • 2tbspwhite vinegar
  • ½cupwater
  • ¼tspsesame oil

For Optional Add-Ins:

  • sriracha
  • hot chile sauce
  • fresh ginger,grated
  • garlic,minced


  1. Combine the coconut milk, curry paste, peanut butter, soy sauce, sugar, vinegar, and water in a medium saucepan.

  2. Bring to a very gentle boil over medium heat, whisking constantly.

  3. 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.

  4. Remove from heat, then stir in the sesame oil.

  5. Let the sauce cool for at least 5 minutes. The sauce will thicken as it cools.

  6. 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.


  • 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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