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.
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.
ingredients
- 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
directions
- Heat the oil in a pan over medium heat, add the curry and saute until fragrant, about a minute.
- 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.
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.
ingredients
- 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
directions
- Mix everything in a sauce pan over medium heat until well combined.
Use in:
Chicken Satay with Spicy Peanut Dipping Sauce
Roasted Cauliflower Satay with Spicy Peanut Dipping Sauce
Chicken Satay Quesadillas with Spicy Peanut Dipping Sauce
Moo Satay (Pork Satay) with Peanut Sauce
Thai Peanut Turkey Burger
Thai Peanut Pork Noodle Saute
Thai Curried Zucchini Fritters with Spicy Peanut Sauce
Shrimp Satay with Spicy Peanut Sauce
Spicy Peanut Shrimp Sandwich with Thai Style Slaw
Thai Spicy Peanut Chicken Enchiladas
Thai Grilled Chicken Satay Salad
Vietnamese Dipping Sauce (Nuoc Cham)
Chicken Satay Burgers
Spicy Peanut Chicken Quesadillas
Spicy Peanut Chicken Grilled Cheese Sandwich (aka The Chicken Satay Melt)
Spicy Peanut Chicken Rice Bowl
Spicy Peanut Chicken Tacos
Spicy Peanut Sauce Pad Thai
Roasted Pumpkin and Green Bean Quinoa Salad in Thai Peanut Dressing
Thai Chicken Pizza with Spicy Peanut Sauce
Thai Chicken ‘Mole’
Crispy Baked Thai Peanut Sauce Coated Chicken
Thai Peanut Chicken Avocado Burritos
Slow Cooker Peanut Chicken Sweet Potato Boats
Chicken Satay with Spicy Peanut Dipping Sauce
Roasted Cauliflower Satay with Spicy Peanut Dipping Sauce
Chicken Satay Quesadillas with Spicy Peanut Dipping Sauce
Moo Satay (Pork Satay) with Peanut Sauce
Thai Peanut Turkey Burger
Thai Peanut Pork Noodle Saute
Thai Curried Zucchini Fritters with Spicy Peanut Sauce
Shrimp Satay with Spicy Peanut Sauce
Spicy Peanut Shrimp Sandwich with Thai Style Slaw
Thai Spicy Peanut Chicken Enchiladas
Thai Grilled Chicken Satay Salad
Vietnamese Dipping Sauce (Nuoc Cham)
Chicken Satay Burgers
Spicy Peanut Chicken Quesadillas
Spicy Peanut Chicken Grilled Cheese Sandwich (aka The Chicken Satay Melt)
Spicy Peanut Chicken Rice Bowl
Spicy Peanut Chicken Tacos
Spicy Peanut Sauce Pad Thai
Roasted Pumpkin and Green Bean Quinoa Salad in Thai Peanut Dressing
Thai Chicken Pizza with Spicy Peanut Sauce
Thai Chicken ‘Mole’
Crispy Baked Thai Peanut Sauce Coated Chicken
Thai Peanut Chicken Avocado Burritos
Slow Cooker Peanut Chicken Sweet Potato Boats
Erin says
September 6, 2008 at 2:16 pmGreat 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 says
June 9, 2009 at 1:43 pmYou'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 says
September 16, 2009 at 11:20 amHow long do you keep it at a simmer? Love your blog!!
Kevin says
September 16, 2009 at 9:33 pmSam: I let it simmer until it thickens up a bit, no more than 2-3 minutes.
Robin says
October 21, 2009 at 12:55 amHi 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 says
October 21, 2009 at 9:39 pmRobin: 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 says
January 11, 2010 at 6:59 pmKevin, 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 says
April 8, 2010 at 1:24 amHeya! 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 😀
Perfect Witch says
July 6, 2010 at 6:08 amWhat can one sub for the fish sauce, I am a vegetarian!
thesharps says
July 6, 2010 at 6:31 amIf 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 says
July 7, 2010 at 9:41 amPerfect 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 says
November 20, 2010 at 7:45 pmThis 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 says
November 25, 2010 at 12:12 pmKatie: 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 says
January 6, 2012 at 8:16 pmgreat recipe, but i found the fish sauce to be overpowering. maybe soy sauce next time
Kevin says
January 7, 2012 at 12:02 amAnonymous: Soy sauce is a good substitute for the fish sauce if you are not fond of the fish sauce.
Anonymous says
March 30, 2012 at 12:24 amThis 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 says
May 29, 2012 at 10:03 pmHey 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 says
July 6, 2012 at 3:24 amHow much will this recipe make- about a cup?
Kevin says
July 8, 2012 at 1:35 pmQA Cooney: Yes this recipe makes about a cup.
c.roberts-brown says
July 19, 2012 at 12:01 pmWhen 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 says
September 18, 2012 at 6:13 pmHi 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 says
September 19, 2012 at 11:01 amAnn 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 says
January 3, 2013 at 1:11 amHi: is there any reason why this recipe doesn't have a printable option? Or am I just missing the link?
Cheers,
Cate
Kevin says
January 4, 2013 at 1:54 pmPost Imperfect: I have added the link to the printable version. Enjoy!
Anonymous says
January 15, 2013 at 1:08 amWill the integrity and taste of this sauce suffer much if I leave out the brown sugar?
Thanks!
Kevin says
January 18, 2013 at 2:35 pmAnonymous: 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 says
April 21, 2013 at 3:11 amYou're a monster for suggesting more than 1 *teaspoon of the fish sauce. My nasal cavity has been defiled.
Anonymous says
December 20, 2013 at 2:50 pmDo you use an Asian chili sauce or like a Heinz chili sauce?
kevin says
December 20, 2013 at 3:23 pmAnonymous: An Asian style chili sauce like sriracha or sambal oelek would be ideal.
kash tom says
February 14, 2014 at 2:40 pmhi, once made how long can i store it for?
kevin says
February 14, 2014 at 2:41 pmkash 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 says
February 14, 2014 at 2:44 pmhi, once made how long can i store it for?
geekdannzen says
March 29, 2014 at 9:46 pmYour 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 says
June 22, 2014 at 11:33 amI'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 says
June 22, 2014 at 12:38 pmNancy in NJ: Glad you like it! The tamarind paste does work well in this!