Easy Thai Peanut Sauce
This easy Thai peanut sauce is creamy, tangy, savory, and just a little sweet. It comes together in minutes with coconut milk, red curry paste, peanut butter, fish sauce, brown sugar, and tamarind paste. Perfect as a dip for chicken satay, spring rolls, grilled meat, or as a quick noodle sauce.
Servings: 6 servings
Calories: 100kcal
Equipment
- MIxing Bowl
- whisk
Ingredients
- ½ cup coconut milk
- 2 tablespoons red curry paste
- ¼ cup creamy peanut butter
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon tamarind paste
- 1 to 3 tablespoons water optional, to thin as needed
Instructions
- Add the coconut milk, red curry paste, peanut butter, fish sauce, brown sugar, and tamarind paste to a mixing bowl.½ cup coconut milk, 2 tablespoons red curry paste, ¼ cup creamy peanut butter, 1 tablespoon fish sauce, 1 tablespoon brown sugar, 1 tablespoon tamarind paste
- Whisk until smooth and creamy.
- Add water 1 tablespoon at a time until the sauce reaches your preferred consistency. Keep it thicker for dipping or thin it more for noodles, salads, or drizzling.1 to 3 tablespoons water
- Taste and adjust as needed. Add more tamarind for tang, brown sugar for sweetness, fish sauce for saltiness, or red curry paste for more heat.
- Serve with chicken satay, spring rolls, grilled shrimp, noodles, or grilled meats.
Notes
- Use full-fat coconut milk for the creamiest sauce.
- If your peanut butter is very thick, microwave the sauce for about 15 to 20 seconds, then whisk again until smooth.Start with 1 tablespoon of red curry paste if you prefer a milder sauce.
- For a vegetarian version, replace the fish sauce with soy sauce or tamari.
- The sauce will thicken in the fridge. Stir in a splash of water before serving.
Nutrition
Calories: 100kcal | Carbohydrates: 6g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Fiber: 1g | Sugar: 3g
