Thai Peanut Sauce

4.67 from 3 votes

This Easy Thai Peanut Sauce with Coconut Milk is a breeze to make and is super versatile. It comes together in under 10 minutes using a few simple ingredients. Use this creamy umami-packed sauce as a dip, dressing, or marinade.

Thai peanut sauce served in a bowl.
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About Thai Peanut Sauce

This Thai Peanut Sauce with Coconut Milk is a delicious condiment that can be easily made at home using a few ingredients in under 10 minutes.

It is a super versatile sauce that can be stored in the refrigerator for a long time.

Although it’s called Thai peanut sauce, it originated in Indonesia and is also known as “peanut satay sauce,” as it is mostly served on the side with chicken satay.

You can use it in many ways, apart from serving it as a dipping sauce. I have mentioned some options in the post below.

Thai Peanut Butter Sauce is easily available in stores, but the homemade version is always better. It is fresh, made with high-quality ingredients, no added preservatives or colors, and has incredible umami flavors.

This recipe is vegan, and you can easily make it gluten-free. You can also easily half, double, or triple the recipe. My measurements will give you approximately 1 cup of sauce.

You might like some more homemade sauces: Bechamel Sauce, Korean Gochujang Dipping Sauce, Lemon Garlic Butter Sauce, and Peri Peri Sauce.

I also make my own Harissa Sauce, Thai Sweet Chilli Sauce, Red Wine Pasta Sauce, and Cilantro Chimichurri Sauce.

Ingredients

Thai peanut butter sauce with coconut milk ingredients

You will find all the ingredients in the Asian aisle of any grocery store.

This sauce requires basic ingredients such as coconut milk, creamy peanut butter, dark soy sauce, rice vinegar, brown sugar, garlic, and fresh ginger.

Replace soy sauce with tamari or coconut aminos for a gluten-free version.

Brown sugar can be replaced with palm sugar, honey, or maple syrup.

If rice vinegar isn’t available, you can use apple cider vinegar.

Add red pepper flakes or cayenne pepper to the recipe to make a spicy peanut sauce.

How To Make Thai Peanut Butter Sauce

Whisk together

  • ½ cup coconut milk
  • ½ cup unsweetened creamy peanut butter
  • 1 tablespoon rice vinegar
  • 2 tablespoons dark soy sauce 
  • 2 tablespoons brown sugar
  • 1 teaspoon minced garlic
  • 1 tablespoon grated ginger

in a saucepan.

All the ingredients added to a saucepan.

Cook over medium heat and bring to a simmer, stirring frequently.

Everything mixed well.

Reduce the heat to low and cook, stirring often so it doesn’t scorch, for 2-3 minutes.

Add ½ cup water and cook for another minute.

Add some more warm water if you want a thinner sauce.

Remove the pan from the heat and let the sauce cool slightly.

Transfer it to a container or jar, cover it, and refrigerate for up to 2 weeks. Use as desired.

Ready Thai peanut butter sauce.

Frequently Asked Questions

How to make gluten-free Thai peanut butter sauce?

Replace soy sauce with tamari or coconut aminos for a gluten-free version.

Can I replace peanut butter with anything else?

If you are allergic to peanuts, replace peanut butter with cashew butter, tahini, or almond butter.

Pro Tips By Neha

Reduce the amount of soy sauce to make a milder sauce.

Adding a teaspoon of red curry paste or massaman paste also adds to the flavor of this easy peanut sauce recipe.

Adjust the sauce’s ingredients to make it sweeter, saltier, or spicier.

Usage Ideas

Apart from using this sauce as a dipping sauce with spring rolls or Thai chicken satay (Thai chicken skewers), I like to use it for my noodles, dressing for salads, Buddha bowls, and even in my stir fry.

You can also drizzle it over roasted veggies, crispy tofu, or lettuce wraps.

Thin it a bit and use it as a salad dressing.

Marinate chicken breast with this creamy sauce and grill until done.

Slather some on rolls for a tasty treat.

Storage Suggestions

This sauce can be kept in the fridge for up to 15 days. Store it in a clean, dry, airtight container, and use a clean spoon every time you use it.

This peanut sauce is freezer-friendly as well. Transfer the sauce to a freezer-safe box and freeze it for 3 months.

You can also freeze it in ice cube trays. Thaw a few cubes over the counter for a few hours or microwave them until they are room temperature when you want to use them.

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This Easy Thai Peanut Sauce with Coconut Milk is a breeze to make and is super versatile. It comes together in under 10 minutes using a few simple ingredients. Use this creamy umami-packed sauce as a dip, dressing, or marinade (vegan, can be easily made gluten-free).
4.67 from 3 votes

Easy Thai Peanut Sauce Recipe

Thai Peanut Sauce with Coconut Milk is a breeze to make and is super versatile. Use this creamy umami-packed sauce as a dip, dressing, or marinade.
Prep: 2 minutes
Cook: 5 minutes
Total: 7 minutes
Servings: 6 people

Ingredients 

  • ½ cup coconut milk
  • ½ cup unsweetened creamy peanut butter
  • 2 tablespoons dark soy sauce (use tamari for gluten-free)
  • 1 tablespoon rice vinegar
  • 2 tablespoons brown sugar
  • 1 teaspoons minced garlic
  • 1 tablespoon grated ginger
  • ½ cup warm water
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Instructions 

  • Add all the ingredients except water to a saucepan and whisk until combined.
  • Cook over medium heat and bring to a simmer, stirring frequently.
  • Reduce the heat to low and cook, stirring often so it doesn’t scorch, for 2-3 minutes.
  • Add water and cook for another minute.
  • Add some more warm water if you want a thinner sauce.
  • Remove the pan from the heat and let the sauce cool slightly.
  • Transfer it to a container or jar, cover it, and keep it in the refrigerator for up to 2 weeks. Use as desired.

Video

YouTube video

Notes

Reduce the amount of soy sauce for a milder sauce.
Adding a teaspoon of red curry paste or massaman paste also adds to the flavor of this sauce.
Adjust the ingredients of the sauce to make it sweeter, saltier, or spicier.

Nutrition

Calories: 83kcal, Carbohydrates: 5g, Protein: 3g, Fat: 5g, Saturated Fat: 1g, Sodium: 595mg, Potassium: 96mg, Sugar: 3g, Vitamin A: 100IU, Vitamin C: 2.1mg, Calcium: 7mg, Iron: 0.5mg
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