Have you ever had legit Thai peanut sauce? Now’s your chance to make it at home with this easy recipe. So jam-packed with flavor: coconut milk, Thai red curry paste, and roasted peanuts! Plus it’s a gluten-free, dairy-free, vegan Thai peanut sauce! Perfection!
- 3/4 cup natural creamy peanut butter
- 2 tbsp Thai red curry paste (a tablespoon or so less if you don’t want it as spicy, a tablespoon or so more if you want it spicier)
- 13.5 oz can coconut milk
- 1/2 cup brown sugar or 3/4 cup grated palm sugar
- 2 tbsp white vinegar or 2 tbsp tamarind paste
- 1/2 cup water
- salt to taste
- In a medium saucepan, combine the Thai red curry paste and the top layer of coconut cream from the can, (there should be about 2 tablespoons or so of cream) over medium heat.
- Stir until the paste is incorporated, and it starts to smell amazing, about 1-2 minutes.
- Add the peanut butter and the rest of coconut milk, and whisk until the mixture starts to thicken, 3-4 minutes.
- Raise the heat to medium-high, and add the sugar, vinegar (or tamarind if using) and water.
- Simmer while continuing to whisk it for a few minutes, until sugar is dissolved and it’s thickened to your liking, and turn off the heat.
- Add salt to taste, and more sugar if you want it sweeter (but if you add more sugar make sure you dissolve it before turning off the heat).
Thai Peanut Sauce can be refrigerated for 2-3 weeks, or put in the freezer for 3-4 months. It usually thickens over time, so I recommend warming it on the stove, and adding a few tablespoons of water to help thin it out some.
If you use vinegar and brown sugar instead of tamarind paste and palm sugar, it will taste slightly different from what you would find on the streets of Bangkok, but will still be delicious and still not taste like most Americanized Thai peanut sauces 🙂
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Serving Size: 3 cups