Easy Peanut Sauce
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
10 mins
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Servings
10
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Calories
215 kcal
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Course
Condiments
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Cuisine
Eastern European
Easy Peanut Sauce
Description
The Easy Peanut Sauce recipe blends 3/4 cup peanut butter with coconut milk, Thai red curry paste, sugar, garlic, lime zest and juice, apple cider vinegar, salt, and optional crushed red pepper flakes. Cooked over medium heat and simmered until thickened, it develops a balance of rich peanut flavor, faint coconut creaminess, and mild heat from the curry paste and pepper flakes.
The sauce’s thick yet pourable texture makes it suitable for pairing with chicken satay or Thai cucumber salad. It can be thinned with water for drizzling consistency or kept thick for dipping. The lime and apple cider vinegar add brightness and tang that complement the richness.
Leftover sauce keeps refrigerated for up to two weeks, allowing for easy use in multiple meals. The recipe notes encourage choosing natural peanut butter and adjusting sugar and spice levels based on personal taste and the brand of curry paste used.
Ingredients
- 3/4 cup peanut butter
- 1 (13-oz) can coconut milk
- 1/4 cup Thai red curry paste
- 1/4 cup granulated sugar
- 1 clove garlic smashed and minced
- lime zest and juice of 1
- 2 tablespoons apple cider vinegar
- 1 & 1/2 teaspoons kosher salt
- 1/4 to 1/2 teaspoon red pepper flakes optional, crushed
- 1/2 cup water optional
Instructions
- In a small saucepan, combine all ingredients: 3/4 cup peanut butter*, 1 can coconut milk, 1/4 cup Thai red curry paste,** 1/4 cup sugar, 1 clove minced garlic, the zest of 1 lime plus all the juice, 2 tablespoons apple cider vinegar, 1 and 1/2 teaspoons kosher salt, and 1/4 teaspoon crushed red pepper flakes. If you would like a thinner sauce (for drizzling consistency) add up to 1/2 cup water. (I left the water out entirely, and you can see from the photos that the consistency is thicker, the better to dip into.)
- Whisk it all together over medium heat, breaking up the peanut butter.
- Once the mixture reaches a low boil, turn the heat down to low and let simmer lightly for 3-4 minutes, until thickened some. Remove from heat and let cool. Peanut sauce is traditionally served at room temperature.
- Serve with Chicken Satay and this Thai Cucumber Salad! Or see post for more ideas for how to use this sauce!
- Store leftover sauce in the fridge. It will keep for up to two weeks. The leftover sauce with solidify in the fridge; gently heat on low (or microwave it) and add small amounts of water to reach the consistency you want.
Notes
- Use natural peanut butter without added sugar for a texture closer to traditional Thai peanut sauce.
- Adjust sugar quantity between 1/4 and 3/4 cup to balance sweetness according to taste.
- Choose mild or spicy red curry paste depending on heat preference; omit crushed red pepper flakes if using spicier brands.
- Store leftover sauce in the refrigerator for up to two weeks to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 215 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 215kcal | 11% |
| Carbohydrates | 11g | 4% |
| Protein | 6g | 12% |
| Fat | 18g | 28% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Potassium | 218mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 911IU | 18% |
| Vitamin C | 3mg | 3% |
| Calcium | 27mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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