Thai Peanut Sauce with Coconut Milk
A satay-style Thai peanut sauce built on coconut milk, red curry paste, and tamarind rather than soy sauce and vinegar. Everything whisks together in one bowl in about five minutes, with no cooking, and thins to whatever consistency you need.
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
