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I have no qualms about admitting my deep, deep love for Peanut Sauce. Let’s face it, I sort of have an obsession with all things peanut butter, like these Chocolate Peanut Butter Cupcakes, so it makes perfect sense to love a sauce that’s all about the peanut butter! Any time I got to a Thai Restaurant, I usually order Pad Thai with a side of peanut sauce. And then I proceed to dip each forkful of Pad Thai into the peanut sauce and savor every. single. bite.
A couple of weeks ago when I was brainstorming new recipes I wanted to share with you, this brilliant idea occurred to me that I should make a stir fry with peanut sauce! The first step I took was to find an easy Thai Style Peanut Sauce that tasted similar to the peanut sauce I’m familiar with. There are so many varieties of peanut sauce out there, but I knew exactly what I wanted.
Eventually I found SheSimmers, a website all about cooking Thai food at home and discovered the perfect easy recipe for peanut sauce. I changed it up just a little, but the end result was fantastic, and exactly what I was looking for in a peanut sauce.
The best part? It literally comes together in about 10 minutes.
You will start with a can of coconut milk. The full fat kind, not the reduced fat version. If you’ve never cooked with coconut milk before, you can find it in the International Foods aisle of your grocery store in the Asian section. From that same section of the grocery store, you’ll need about 2 ounces of Thai red curry paste. Red Curry Paste usually comes in small cans, or little jars. And it’s red, and not hard to find at all. In fact, I bought both the red curry paste and the coconut milk at Target! The rest of the ingredients, you should already have on hand, things like peanut butter, salt, sugar, and vinegar.
All you have to do is combine all of the ingredients in a sauce pan, bring it to a simmer, and allow it to cook for about 5 minutes, stirring frequently. That’s all there’s to it! Peanut Sauce will stay fresh in the fridge for a few weeks and works perfectly for dipping shrimp and chicken. I also used it in a fabulous Stir Fry recipe which I’ll be sharing with you tomorrow, and I’m also looking forward to trying it with Chicken Satay. Enjoy!
- 1- 13.5 ounce can coconut milk (full fat version)
- 2 ounces Thai Red Curry Paste
- 3/4 cup creamy peanut butter
- 1 teaspoon salt
- 1/2 cup sugar
- 2 tablespoons distilled vinegar
- 1/2 cup water
- In a large saucepan, combine all of the ingredients. Bring the mixture to a gentle simmer and cook for about 5 minutes, stirring frequently so that the sauce doesn’t burn to the bottom of the pan.
- Serve with chicken, or shrimp, over noodles, etc.
- Store leftovers in the refrigerator.
Recipe adapted from