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4.38 from 8 votes

Thai Peanut Sauce

Creamy, rich peanut sauce is flavored with curry paste and coconut milk. Store it in the refrigerator for up to 3 weeks and serve it tossed with noodles or as a dipping sauce for satay or other meats.
Makes approximately 1.5 cups.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Gluten-Free, Sauce
Author: Jess Smith via Inquiring Chef


  • Whisk
  • Saucepan


  • 1 (13.5 oz) can Unsweetened Coconut Milk (regular, not "light")
  • 5 Tbsp Massaman Curry Paste (substitute red curry paste)
  • 3/4 cup Peanut Butter (it's great with creamy or chunky versions)
  • 1/4 cup packed Dark Brown Sugar
  • 1 Tbsp Fish Sauce (substitute soy sauce / gluten-free tamari)


  • Combine coconut milk and curry paste in a small sauce pan over low-medium heat, whisking constantly as it begins to warm up.
  • When the mixture begins to simmer, whisk in peanut butter, brown sugar and fish sauce (or soy sauce / tamari).
  • Continue to simmer, whisking constantly, until the sauce thickens slightly and has a smooth consistency, about 4 minutes. (Note: If the sauce starts to boil or simmer vigourously, reduce the heat. Cooking the sauce over high heat can cause it to separate.)
  • Taste the sauce and adjust with extra sugar or fish sauce, if needed. Serve warm.
  • Peanut sauce will keep in the refrigerator for up to 3 weeks. Reheat it slightly before serving.