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4.07 from 15 votes

Thai Peanut Sauce

Sweet, creamy and flavored with curry spices, there's a reason this Thai Peanut Sauce has become one of the most well-known sauces of Thai cuisine.
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: Sauce
Cuisine: Thai
Keyword: DIY Thai, gluten free, peanut, Thai sauce
Servings: 8 ~1.5 cups
Calories: 180kcal
Author: Jess Smith via Inquiring Chef
Cost: $3.00


  • Whisk
  • Saucepan


  • 1 13.5 oz can Unsweetened Coconut Milk (regular, not "light")
  • 5 tablespoon Massaman Curry Paste (substitute red curry paste)
  • ¾ cup Peanut Butter (it's great with creamy or chunky versions)
  • ¼ cup packed Dark Brown Sugar
  • 1 tablespoon 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.


Calories: 180kcal | Carbohydrates: 12g | Protein: 6g | Fat: 13g | Saturated Fat: 3g | Sodium: 290mg | Potassium: 173mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1477IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg