Simple, Delicious, Authentic Thai Peanut Sauce
This recipe for Thai peanut sauce is a big hit whenever I make it. I love to use it as a base for a delicious Thai pizza. It also serves as a great sauce for a Thai peanut satay, served with vegetables and rice/rice noodles.
It’s quick, simple, and delicious!
Prep Time: 5 minutes
Cook Time: 8 minutes
Makes about 2 1/2 cups.
Ingredients
- 1 13.5oz can coconut milk
- 1/2 cup natural peanut butter
- 3 Tablespoons red or panang curry paste
- 1 Tablespoon cooking oil
- 2 Tablespoons soy sauce
- 1 Tablespoon rice vinegar
- 1/2 Tablespoon brown sugar
- 1/4 teaspoon salt
- 2 kaffir lime leaves Level Up Ingredient (optional, available at most asian grocery stores)
1. In a mixing bowl, combine peanut butter, soy sauce, rice vinegar, and brown sugar. Mix well and set aside.
2. In a medium sauce pan, fry the curry paste in the oil over low to medium heat for about 2 minutes.
3. Slowly whisk in the coconut milk, mixing the curry paste throughout. Add the salt and kaffir lime leaves (if using). Let simmer over low heat for about 3 to 5 minutes. You should begin to see some oil separate (it will be a red color, having taken on the curry paste). The oil acts as a vehicle dispersing the curry flavor throughout the sauce.
4. Remove from heat and add the peanut butter mixture. Stir well, making sure the consistency is uniform. If the mixture becomes too thick, feel free to add a little bit of water to thin it out. Done! Serve over rice noodles and vegetables or make a great Thai pizza.
- 1 13.5oz can coconut milk
- ½ cup natural peanut butter
- 3 Tablespoons red or panang curry paste
- 1 Tablespoon cooking oil
- 2 Tablespoons soy sauce
- 1 Tablespoon rice vinegar
- ½ Tablespoon brown sugar
- ¼ teaspoon salt
- 2 kaffir lime leaves (optional)
- In a mixing bowl, combine peanut butter, soy sauce, rice vinegar, and brown sugar. Mix well and set aside.
- In a medium sauce pan, fry the curry paste in the oil over low to medium heat for about 2 minutes.
- Slowly whisk in the coconut milk, mixing the curry paste throughout. Add the salt and kaffir lime leaves (if using). Let simmer over low heat for about 3 to 5 minutes. You should begin to see some oil begin to separate (it will be a red color, having taken on the curry paste).
- Remove from heat and add the peanut butter mixture. Stir well, making sure the consistency is uniform. Done! Serve over rice noodles and vegetables or make a great Thai pizza.