Thai Peanut Sauce Recipe
This easy 5-ingredient Thai peanut sauce is rich, creamy, has a hint of curry spice, and takes just 10 minutes to make. Make this recipe ahead, and use it on everything from chicken skewers, to fragrant noodle dishes, or enjoy as a dipping sauce. There’s nothing this sauce can’t do! 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
Servings: 8
Cost: $3.00
Equipment
- Whisk
- Saucepan
Ingredients
- 1 13.5 ounce can unsweetened coconut milk (regular, not "light")
- 5 tablespoons massaman curry paste (substitute red curry paste)
- 3/4 cup peanut butter (it's great with creamy or chunky versions)
- 1/4 cup packed brown sugar, dark or light
- 1 tablespoon fish sauce (substitute soy sauce or gluten-free tamari)
Instructions
- 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.
Nutrition
Calories: 182kcal | Carbohydrates: 13g | Protein: 6g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 283mg | Potassium: 152mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1477IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg