Name: Thai-style Coconut Peanut Sauce
Prep time: 5 min
Cook time: 15 min
Ingredients: 1 can coconut milk (unsweetened (15 oz)); 1 cup smooth peanut butter (or more, to taste); ¼ cup cider vinegar; 2 tbsp Thai fish sauce; 1½ tbsp Thai red curry paste (or more, to taste); 1 tbsp brown sugar (or more, to taste); 1 tsp cinnamon (ground); 1 tsp curry powder; coconut cream (to taste (optional))

Skip to Turbo Method, Tips, and Substitutions

Thai-style Coconut Peanut Sauce

Course: Appetizer, Dinner, Sauce

Cuisine: Asian Fusion, Thai

Keyword: Asian-inspired, coconut, peanut, peanut sauce, sauce, Thai

Prep Time: 5

Cook Time: 15

Servings:

Calories: 400kcal

Thai-style peanut sauce that's better than our local restaurants, and so easy that you should never be tempted to get the store-bought kind in a jar. Adapted from Dhanit Choladda's recipe in the New York Cookbook.

Print Recipe

Equipment

Non-reactive saucepan
Silicone coated whisk

Ingredients

1 can coconut milk unsweetened (15 oz)
1 cup smooth peanut butter or more, to taste
¼ cup cider vinegar
2 tbsp Thai fish sauce
1½ tbsp Thai red curry paste or more, to taste
1 tbsp brown sugar or more, to taste
1 tsp cinnamon ground
1 tsp curry powder
coconut cream to taste (optional)

Instructions

Over medium heat, combine all the ingredients in a nonreactive saucepan and whisk until smooth.
Cook until the mixture reduces by about ⅓ (approx. 15 minutes), stirring frequently. Flavors will develop and intensify as the sauce cooks down.
Adjust seasoning as needed by adding additional peanut butter, curry paste, brown sugar, or coconut cream, to taste.
If using immediately, cover and keep over very low heat to keep warm, stirring occasionally. This sauce refrigerates well for 2-3 days and should be returned to room temperature before serving.

Inspired by: Dhanit’s Chicken Sate with Peanut Sauce from the New York Cookbook

Turbo Instructions :

Combine all ingredients in a non-reactive saucepan and cook until thick. Adjust seasoning as needed.

Nutrition

Turbo Method, Tips, and Substitutions

Turbo MethodTipsSubstitutions

Combine all ingredients in a non-reactive pan. Whisk well to combine and heat over medium heat until reduced by about one-third. Adjust seasoning to taste and serve with Thai-Inspired Chicken Satay.

Whisk regularly to ensure the sauce remains smooth and consistent. A silicone whisk will help to incorporate any parts that are starting to cook on the sides. The flavors will develop and intensify as the sauce reduces and even after it is finished cooking.

Dhanit’s original recipe calls for nearly two cans of coconut milk (doubling this recipe). We don’t substitute any ingredients, but halved the quantities.

Thai-Style Coconut Peanut Sauce