Quick & Easy Thai Peanut Sauce

This quick and easy peanut sauce is not only delicious, but it’s also versatile. You can serve it over some rice, or with some mayo over French Fries, to make “Patatje Oorlog.” However, it goes great over some grilled meat, on a sandwich, or mixed in with some water and vinegar, to make a salad dressing!

Since moving to the United States, I have fallen in love with Thai food. Their satay with peanut sauce is different from Indonesian Satay, but I love it just as much! I have tried making Thai food at home but never was able to succeed. When I found the cookbook Simple Thai Food: Classic Recipes from the Thai Home Kitchen, by Leela Punyaratabandhu, I was able to follow the recipes, and cook Thai food! She has a quick-and-easy Peanut sauce recipe that I have slightly adapted to my own liking. It’s so quick to make, yet absolutely delicious! Leela graciously gave me permission to post my version of her recipe! You can check out her blog at shesimmers.com. 

Quick & Easy Thai Peanut Sauce

5 from 2 votes

This peanut sauce is not only delicious, but it's also versatile. You can serve it over some rice, or with some mayo over French Fries, to make "Patatje Oorlog." However, it goes great over some grilled meat, on a sandwich, or mixed in with some water and vinegar, to make a salad dressing!

Print Recipe Pin Recipe Add to CollectionGo to Collections

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 28 Tablespoons

Course: Condiment

Cuisine: Thai

Calories: 99

Ingredients Method Nutrition Video

Ingredients

  

1x2x3x?

Sauce

• 250 g Smooth, All-natural, no salt or sugar peanut butter
• 100 g Granulated Sugar
• 57 g Red Curry Paste (We use Maesri)
• 57 g Thai Masaman Curry Paste (We use Maesri)
• 400 ml Coconut milk
• 125 ml Water
• 2 tsp Salt
• 2 tbsp Distilled white vinegar

Get Recipe Ingredients

Method

 

1. Combine all ingredients in a heavy-bottom sauce pan.
2. Over medium heat, while whisking constantly, bring the sauce to a boil. By the time it comes to a boil, the peanut butter should be completely melted into the coconut milk.
3. Lower the heat, and let simmer for 15 minutes, stirring occasionally, to make sure the peanut butter isn't burning/sticking to the bottom of the pan.

Nutrition

Serving: 2TablespoonsCalories: 99kcalCarbohydrates: 6gProtein: 2gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 170mgPotassium: 80mgFiber: 1gSugar: 5gVitamin A: 641IUVitamin C: 0.5mgCalcium: 13mgIron: 1mg

Video

Tried this recipe?

Let us know how it was!