Thai Peanut Sauce

Thai Peanut SauceThis Thai peanut sauce is rich, creamy, and deliciously peanut-y. We enjoy it spooned over meat and vegetable stir-fries, but I’m sure it would also make a lovely dip for vegetables, and perhaps even work well as as spread on wraps or sandwiches. It’s very easy to mix up, so don’t be shy about experimenting with plenty of different uses. 🙂

A Couple Notes on Ingredients

I use coconut cream in this recipe because that’s what we keep on hand at all times in lieu of coconut milk. (Coconut cream has a higher fat content than coconut milk, and since I pay the same price for both, it’s essentially like getting more of the good stuff for less.) If you can’t find straight coconut cream, you could scoop out the coconut cream from the top of a refrigerated can or carton of coconut milk. You could also just substitute coconut milk, although your sauce will be slightly thinner.

I don’t like spicy food, so this peanut sauce has only the barest hint of spiciness to it. If you prefer your food spicier, I suggest adding more red curry paste and/or some red pepper flakes.

Thai Peanut Sauce
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Ingredients

Instructions

  1. Add all ingredients to a saucepan and begin to heat gently. Stir and continue to heat gently until all ingredients are evenly mixed and warmed through and you have a smooth, creamy sauce.
  2. If you overheat this sauce, the peanut butter will begin to separate out and you will lose your smooth texture. As a result, I recommend only heating to warm, rather than trying to get it truly hot. While you can probably get it hot without ruining the sauce, I always seem to forget about it and leave it just a little bit too long so now I err on the side of caution.
6.6.15
http://wholenaturallife.com/thai-peanut-sauce/

How do you like to eat peanut sauce?

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9 Responses to Thai Peanut Sauce

  1. Katrina says:

    Love it! I have an Almond Pad Thai dish I make that’s sauce is rather similar, but I have never thought of making the sauce just by itself to use whenever, for this and that. I’m assuming because of the coconut cream and red curry paste, this sauce would need to be refrigerated?
    Thank you for sharing!

    • Yes, it definitely needs to be refrigerated. And depending on how long you can keep your coconut cream/milk after it’s been opened, you may only be able to keep it in the fridge for a few days. (My coconut cream, for instance, says to consume within 48 hours of opening.) It might do okay in the freezer, but I haven’t tried that yet.

  2. Sarah says:

    What would you recommend to use as a replacement for the fish sauce (creepy, seeing how I am vegetarian…) 🙂 Looks DEEEELISH!!!

    • I don’t know–I’ve never tried replacing fish sauce. You could just leave it out and see what you think. You probably will need extra salt, though–fish sauce is pretty salty.

  3. Tara says:

    Great recipe! One note: You wrote “(Coconut milk has a higher fat content than coconut milk, and since I pay the same price for both, it’s essentially like getting more of the good stuff for less.)” when I think you meant “Coconut Cream has a higher fat content than coconut milk.” I am sure people would figure it out but I just wanted to let you know.

  4. I would sub soy sauce or tamari for the fish sauce, or some salt even, I have seen them used interchangeably in various thai recipes!

  5. Michelle D... says:

    Made this tonight and loved it! I didn’t have red curry paste though so I substituted yellow curry, lemongrass, and red pepper. I also used coconut aminos instead of salt. The vegetarian reader might want to try that out in place of the fish sauce. I don’t have the bottle in front of me but pretty sure it is vegetarian.
    Thank you for the recipe! Will hopefully be making it with the red curry next time.
    I loved the consistency.
    B.t.w., I had bookmarked this recipe back when you first posted in and when I needed peanut sauce tonight it was my go to recipe.

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