Thai Peanut Sauce

Name: Thai Peanut Sauce
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 3 servings
Cuisine: Indonesian
Ingredients: 1 (13.5 ounce) can coconut milk (full-fat is standard, but you can also use “light”); 1/4 cup Thai red curry paste; 1 cup natural (unsweetened) creamy peanut butter; 3 Tbsp . soy sauce; 1/3 cup sugar; 2 Tbsp . white vinegar; ½ cup water; 1/4 tsp . sesame oil; (optional add-ins: sriracha hot chile sauce, grated fresh ginger, and/or minced garlic)

A quick and simple recipe for peanut sauce that can be used in everything from a stir-fry, to chicken satay, to a salad, and more!

⏱️ 15 min 🔪 Prep: 5 min 🔥 Cook: 10 min 📊 Easy 👁️ 2 views

👨‍🍳 Start Cooking

Foto: Gimme Some Oven — Ali

Ingredients

3 servings

1 (13.5 ounce) can coconut milk (full-fat is standard, but you can also use “light”)
1/4 cup Thai red curry paste
1 cup natural (unsweetened) creamy peanut butter
3 Tbsp . soy sauce
1/3 cup sugar
2 Tbsp . white vinegar
½ cup water
1/4 tsp . sesame oil
(optional add-ins: sriracha hot chile sauce, grated fresh ginger, and/or minced garlic)

Steps

Combine all ingredients except sesame oil in a medium saucepan and bring to a very gentle boil over medium heat, whisking constantly.
Let the mixture simmer for 3-5 minutes over low heat; be careful not to let the mixture scorch at the bottom of the pot.
Remove from heat, stir in the sesame oil, and let the sauce cool for at least 5 minutes. The sauce will thicken as it cools.
Serve immediately or refrigerate in a sealed container for up to 1 month, or freeze for up to 3 months.