This 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
Ingredients
- 1 1/2 cups coconut cream
- 3/4 cups peanut butter
- 1 tablespoon red curry paste
- 1/4 cup raw honey
- 2 tablespoons fish sauce
- 1 tablespoon raw apple cider vinegar
- Salt to taste
Instructions
- 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.
- 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.
7.8.1.116https://wholenaturallife.com/thai-peanut-sauce/
Ingredients
- 1 1/2 cups coconut cream
- 3/4 cups peanut butter
- 1 tablespoon red curry paste
- 1/4 cup raw honey
- 2 tablespoons fish sauce
- 1 tablespoon raw apple cider vinegar
- Salt to taste
Instructions
- 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.
- 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.
How do you like to eat peanut sauce?
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