Thai Peanut Sauce
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Whether you drizzle it over buddha bowls, use it as a dipping sauce, or toss it with noodles, this Thai Peanut Sauce recipe is sure to be a hit! It’s rich, nutty, and perfectly balanced with sweet, savory, and slightly spicy flavor. It’s easy to make with simple ingredients in just 10 minutes and it’s incredibly versatile.
“I have tried to make the perfect peanut sauce for years with no luck. Someone in one of my cooking groups shared this recipe. It’s perfect! Just like the ones from my favorite Thai restaurants! This will definitely help me eat more vegetables!”
-Laurie H.
This is one of those recipes I’ve been making for years, but it’s never had it’s own blog post. Until today, that is!
I’ve used this Thai Peanut Sauce as a side for dipping, to drizzle over recipes, and to toss with recipes!
This recipe makes 3 cups of sauce. You can seal it in an airtight container, such as a mason jar, and store it in the refrigerator for up to 2 weeks. This way, you can use it in a variety of different meals for two whole weeks!
Ingredients
Here I explain the best ingredients for this Thai peanut sauce recipe, what each one does, and substitution options. For the exact ingredient measurements, see the recipe card at the bottom of this post.
- Coconut milk – you’ll want to use canned coconut milk, as it’s creamier than what you’ll find in a carton.
- Peanut butter – make sure it’s creamy, not chunky, so you’ll get a sauce that’s smooth and creamy.
- Thai red curry paste – if you don’t like the flavor of curry, you can use chili garlic sauce, or Sriracha, instead of the curry paste.
- Apple cider vinegar
- Soy sauce (tamari for gluten free) – I like to use low-sodium, so the sauce doesn’t become too salty.
- Brown sugar
- Lime juice – I recommend fresh squeezed for the best flavor.
Instructions
Add all of the ingredients to a blender, or food processor, and puree until smooth.
Three cups of delicious Thai Peanut Sauce is ready for dipping, drizzling or tossing!
9 ways to use Thai peanut sauce
Plan over a weeks worth of recipes with this delicious sauce by adding these 9 recipes to your menu!
- Slow Cooker Thai Peanut Turkey Meatballs – this recipe calls for all 3 cups of the sauce to make these scrumptious, easy slow cooker meatballs!
- Thai Peanut Noodles with Vegetables – this recipe calls for 1 cup of sauce to toss with noodles and stir fried veggies.
- Thai Peanut Chicken Stir Fry – this recipe calls for 1 cup of sauce to toss with the stir fry.
- Vegan Thai Peanut Sweet Potato Buddha Bowls – you’ll need 1/4 to 1/2 cup of sauce to drizzle over these bowls, leaving you plenty of extra sauce to make some of these other delicious recipes!
- Thai Peanut Pineapple Veggie Rice Bowl – this recipe calls for 1/2 cup of sauce to drizzle over the rice bowls.
- Easy Thai Peanut Chicken Naan Pizza – this recipe calls for 1/2 cup of sauce to top the pizza, plus 2 tablespoons to toss with the chicken.
- Thai Peanut Chicken Pot Stickers – this recipe calls for 1 cup of sauce to make the pot stickers, plus additional sauce for dipping
- Thai Chicken Salad – this recipe calls for 1/2 cup of sauce to make this delicious spin on chicken salad!
- Chicken Satay with Thai Peanut Sauce – this Thai restaurant copycat recipe is EVEN BETTER made at home and dipped in this sauce! This recipe calls for 1/2 cup of the sauce for serving with the skewers.
Which recipe are you going to try first? Comment below and let me know!
More sauce recipes
Try these other delicious sauce recipes to add tons of flavor to your next meal!
Thai Peanut Sauce
Ingredients
- 1 ½ cups coconut milk
- 1 cup creamy peanut butter
- ¼ cup Thai red curry paste
- 2 tbsp apple cider vinegar
- 2 tbsp soy sauce, Tamari for gluten free
- ¼ cup brown sugar
- 1 tbsp fresh lime juice
Instructions
- Add all of the ingredients to a food processor.
- Puree until smooth.
Nutrition Facts
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27 Comments on “Thai Peanut Sauce”
I don’t like any kind of curry 🙁 Is there anything I can substitute it for, or can I just leave it out?
Hi Lynne, I would recommend replacing it with a combination of 1/4 cup tomato paste + 1 teaspoon red pepper flakes. You could also try using harissa instead, which is a Moroccan chili paste, that should add a similar texture and some spice to the sauce.
Oh my goodness this sauce is absolutely amazing. It tastes exactly like a sauce we get at a Thai restaurant. I added crushed unsalted peanuts to it. Thanks for the recipe
Wonderful, so glad you enjoyed it Cindy! Thanks for sharing!
I have tried to make the perfect peanut sauce for years with no luck. Someone in one of my cooking groups shared this recipe. It’s perfect! Just like the ones from my favorite Thai restaurants! This will definitely help me eat more vegetables!
I just whipped up a batch of this for your Buddha bowl recipe, and, having too much…began to eat it with other stuff.
Apple dip. It’s my New Go-to APPLE DIP…oh…it’s lush.
So delicious!! I used the sauce for the Thai Peanut Noodles with vegetables. Our 10 year old daughter couldn’t stop dipping the prepped veggies into the sauce. I had to cut more which is a great problem to have. Definitely making this again! Thanks for the recipe.
Yay!! So happy to hear that Shari! Thanks for sharing!
Super yummy!! I like to add a little red pepper flake just to give it an extra little kick. Thank you for the recipe!
Hi, this looks delicious – I’m just wondering what kind of peanut butter to use (I have a normal creamy one but it’s sweetened) ? Thanks!
Hi Laura! I’ve used both traditional creamy peanut butter that’s sweetened and natural peanut butter that’s unsweetened to make this sauce. Both work just fine, obviously the sweetened peanut butter just makes for a slightly sweeter sauce. Enjoy!
Can I freeze the left over Thai peanut sauce?
Yes! I recommend freezing it in ice cube trays or small containers so that you can thaw just the amount that you want to use next time. To thaw the sauce, place it in the refrigerator overnight.
I don’t see how much one serving size is for the nutrient info panel.
Thanks. I can’t wait to try this!
Hi Jean, the nutrition information provided is for one cup of the sauce. The recipe makes 3 cups of sauce. Enjoy!
LOVE THIS PEANUT SAUCE – and the whole fam is HAPPY!! Definitely in the regular meal rotation!😋
Yay Bernadette! So glad everyone enjoyed it 🙂
This looks like a good thing to use in a “west African Chicken Peanut Stew” recipe.
A highly adaptable recipe, basically a coconut milk tomato, chicken & veggies recipe.
You can add just peanut butter, but I think that this sauce may taste more elegant.
This is possibly the best thing I’ve ever eaten. I have a CSA so I do a lot of “bowls” with a grain and the fresh veggies I get every week, this pairs so well with all of them and a little bit of cilantro. I’ve already sent this recipient to my entire family and a few friends. YUM.
I love to hear that Anna!! It’s one of my all-time favorite sauces also! So glad you’re enjoying it on your bowls 🙂
Hi. Can I use yellow curry paste instead? I don’t like spicy food.
I have not tried this recipe with yellow curry paste so I can’t guarantee the final result, but I definitely think it would work just fine!
I would first use this in the Thai Chicken Lettuce Wraps I make for my family! We LOVE peanut sauce, it adds so much flavor!
Thanks for the awesome giveaway and the fantastic recipes.They sound so delicious with the thai peanut sauce. 🙂
Perfect! Love this recipe (and your presentation!)
This sounds delicious!!! I’ve recently developed an obsession with peanut sauce. Can’t wait to try it.
Yay! Let me know what you think 🙂