Thai Peanut Sauce

Life should be one big sauce and dip fest. In a non frat house sort of way. My ideal evening would include guacamole, a spoon, a beer and re-runs of Desperate Housewives. Or a simple Thai dish with peanut sauce…plus the beer…and the Desperate Housewives.

While an easy salad and grilled meat is perfectly satisfactory, I tend to believe a great sauce or spread really brings a meal together. One of my favorite sauces is Thai peanut sauce. It can be used on virtually anything. Drizzle it over stir fry vegetables, pour over a noodle and seafood dish, use it atop a steamed or fried rice dish, or even use it to marinate chicken or meat.

Thai Peanut Sauce makes post-work dinner preparation during the week simple and tasty. Plus it’s ridiculously easy to make homemade. Chances are you have everything you need for this recipe right in your pantry. After a trail run this weekend with the boyfriend, I had a hankering for a Thai dish, so I through ingredients I already had in the blender and dinner was ready within 30 minutes.

I will be posting a recipe on Wednesday that uses this sauce, but in the meantime, here are some fun recipes to try with your peanut sauce:

Hoisin Pork with Rice Noodles from Pinch of Yum

Better Than Takeout Pad Thai from Seaweed & Sassafras

Spicy Peanut Sauce with Brown Rice Noodles and Vegetables from Naturally Ella

Shrimp Satay with Peanut Sauce from Cinnamon Spice & Everything Nice

Cold Rice Noodles with Peanut Lime Chicken from Smitten Kitchen

Thai Tacos with Ginger Slaw & Peanut Sauce from Minimalist Baker

Now go. Go get your sauce on!

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4.43 from 7 votes

Thai Peanut Sauce

Easy Thai Peanut Sauce made with basic ingredients is delicious for dipping Spring Rolls or for serving over stir fry. Make a big batch and use on everything!

Prep Time8 minutes mins

Cook Time0 minutes mins

Total Time5 minutes mins

Course: Salsas, Sauces, Spreads, Dips, & Dressings

Cuisine: Thai

Servings: 2 cups

Calories: 50kcal

Author: Julia

Ingredients

• 1 cup full-fat canned coconut milk
• ½ cup unsalted unsweetened creamy peanut butter
• 1 teaspoon yellow curry powder
• 2 tablespoons coconut aminos or low-sodium soy sauce
• 1 tablespoon white vinegar
• 2 teaspoons fresh ginger grated
• ¼ teaspoon red chili sauce such as sriracha, to taste

Instructions

• Add all ingredients to a blender and blend until completely smooth. The consistency of the sauce should be thick, and it will thicken even more as it sits in the refrigerator. If necessary, add a couple tablespoons of water for thinner consistency. Peanut sauce can be stored in a sealed container in the refrigerator for up to 2 weeks. 

Nutrition

Serving: 2Tbsp | Calories: 50kcal | Carbohydrates: 4g | Protein: 2g | Fat: 4g | Sugar: 2g