Thai Spicy Peanut Sauce

Thai Spicy Peanut Sauce

Thai Spicy Peanut Sauce

Thai Spicy Peanut Sauce

Prep Time: 10 minutes Cook Time: 5 minutes Total Time: 15 minutes Servings: 1cup

A tasty spicy Thai style peanut sauce that is not only perfect for dipping chicken satay but it also goes well in a lot of other dishes.

  • 1 tablespoon peanut oil*
  • 1 tablespoon red curry paste
  • 1/4 cup peanut butter
  • 1/2 cup coconut milk
  • 3 tablespoons fish sauce
  • 2 tablespoons lime juice
  • 2 tablespoons palm sugar (or brown sugar)
  • 1 tablespoon chili sauce such as sriracha (or to taste)
  • 2 tablespoons peanuts roasted and chopped
  1. Heat the oil in a pan over medium heat, add the curry and saute until fragrant, about a minute.
  2. Add everything else and simmer to thicken it a bit, about 2-3 minutes.

Note: Instead of using peanut oil, use the thicker coconut 'cream' from the top of the can of coconut milk.
Note: Use enough coconut milk to get the sauce to the desire consistency; 1/2 cup is perfect for a thicker dipping sauce and 1 cup is good for a thinner more dressing like sauce.
Note: You may want to start with less fish sauce and build up to your preferred balance of salty, sweet, sour and spicy where the fish sauce is adding the saltiness.

Quick and Easy Spicy Peanut Sauce

Prep Time: 5 minutes Cook Time: 5 minutes Total Time: 10 minutes Servings: 1cup

A quick, simple and more pantry friendly peanut sauce.

  • 1/4 cup peanut butter
  • 1/2 cup water
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon chili sauce (or to taste)
  • 2 teaspoons garlic, grated (optional)
  • 2 teaspoons ginger, grated (optional)
  • 2 tablespoons peanuts roasted and chopped
  1. Mix everything in a sauce pan over medium heat until well combined.


Erin said...

Great recipe, and much needed. Almost all store bought peanut sauces i've tried are either way too high in sugar, or just gross. I can't wait to try this one!

Saee Koranne-Khandekar said...

You're the new Google for food, Kevin! I was looking for a good peanut sauce recipe and when I gave up on Google, guess where I found it!

Is there anything you haven't done? :)

Sam said...

How long do you keep it at a simmer? Love your blog!!

Kevin said...

Sam: I let it simmer until it thickens up a bit, no more than 2-3 minutes.

Robin said...

Hi Kevin...I just found your blog, and can't wait to try many of your recipes - they look great! Is the peanut sauce on the spicy side? If so, how can I make it milder? My kids like peanut sauce, but they don't like anything spicy. Thanks for your help!

Kevin said...

Robin: You can easily control the heat in this peanut sauce by watching the amount of chili sauce or chillies that you add. I would recommend start with just the red curry paste and taste test it. If you want it hotter simply start adding the chili sauce in small amounts until you get it to where you want it.

Anonymous said...

Kevin, Your sauce is terrific!! Sure beats the socks off of mine!
I made my regular stir-fry (started with a short saute of ginger/garlic) then added a batch of your peanut sauce! et voila! Yummy.

Saltsea said...

Heya! I made the satay quesadillas tonight and it came out wonderful. My only suggestion is to lessen the amount of fish sauce, 3 tbsp was a TAD too much, I'll go with only 2 next time.

TY for the wonderful idea :D

Perfect Witch said...

What can one sub for the fish sauce, I am a vegetarian!

thesharps said...

If you use tamarind in place of the lime you end up with a more 'authentic' Thai flavor. I get the blocks of tamarind with the pits included; break off an appropriate amount and pour boiling water over it in a heatproof (pyrex) measuring cup; let soak for 15 minutes or so, and then press through a mesh strainer (leave the pits behind of course.)

Kevin said...

Perfect Witch: Soy sauce would be a good substitute for the fish sauce. Note: A standard ingredient in Thai curry pastes is shrimp paste. I am not sure if it is included in commercial brands but many home made recipes call for it.

Katie said...

This recipe looks brilliant. I plan to saute some veggies and throw in some rice noodles with the sauce. Have you ever made a peanut sauce phat Thai? I would love to hear your suggestions!

Kevin said...

Katie: I like the sound of a peanut sauce pad thai! I think that it would be good if you either added the peanut sauce to a standard pad thai recipe or if you replace the sauce in the pad thai recipe with the peanut sauce.

Anonymous said...

great recipe, but i found the fish sauce to be overpowering. maybe soy sauce next time

Kevin said...

Anonymous: Soy sauce is a good substitute for the fish sauce if you are not fond of the fish sauce.

Anonymous said...

This peanut sauce is amazing. I want to put it in place of regular peanut butter on everything. I thought you should know. I love that you have a closet-sized kitchen. Me too!

Brigitte said...

Hey Kevin,

quick hello from Germany. I came across your blog about 3 months ago and have been reading it religiously ever since. I too have a teeny tiny kitchen (not even enough room for an oven or a microwave) and enjoy trying your recipes. Your pictures are awesome, I swear they make me hungry to the point where i made your caprese grilled cheese sandwich at 4am and had my neighbors complain to me about my recent late night cooking sprees.
Thank you for this blog. Can't wait to read more.

QA Cooney said...

How much will this recipe make- about a cup?

Kevin said...

QA Cooney: Yes this recipe makes about a cup.

c.roberts-brown said...

When I saved this to my recipe box (your recipes are amazing!), it comes up as Avocado Recipes, just thought you might like to know.

Ann Marie said...

Hi Kevin,

How long would you say this will be good for in the fridge? I would hate to waste any peanut sauce although I doubt that would ever happen. Just figured I'd ask.

Kevin said...

Ann Marie: The peanut sauce will keep in the fridge for a week or two or you can store it in the freezer for a few months.

Post Imperfect said...

Hi: is there any reason why this recipe doesn't have a printable option? Or am I just missing the link?

Kevin said...

Post Imperfect: I have added the link to the printable version. Enjoy!

Anonymous said...

Will the integrity and taste of this sauce suffer much if I leave out the brown sugar?


Kevin said...

Anonymous: The flavour won't change too much but the balance of sweet, salty, spicy and sour will be off. It would probably be best to replace it with another sweetener.

Kyle Wheat said...

You're a monster for suggesting more than 1 *teaspoon of the fish sauce. My nasal cavity has been defiled.

Anonymous said...

Do you use an Asian chili sauce or like a Heinz chili sauce?

Kevin Lynch said...

Anonymous: An Asian style chili sauce like sriracha or sambal oelek would be ideal.

kash tom said...

hi, once made how long can i store it for?

Kevin Lynch said...

kash tom: It will last in the fridge for at least a couple of days. (I have kept it for more that a week.)

kash tom said...

hi, once made how long can i store it for?

geekdannzen said...

Your quick & easy version just saved my dinner from the nasty stir-fry sauce I'd bought. Thanks so much! I'll definitely be investigating more of your recipes :)

Nancy in NJ said...

I've tried quite a few recipes for Thai peanut sauce - this is the best yet! Thank you very much. I concur with the others that the recipe is heavy on the fish sauce. Next time I'll start with a teaspoon and build up according to taste - I should have known that this time but got carried away. I'm also going to try adding in tamarind paste which was suggested by another commenter. Great recipe!

Kevin Lynch said...

Nancy in NJ: Glad you like it! The tamarind paste does work well in this!

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