Categories: Recipe

Quick & Easy Thai Peanut Sauce

Name: Quick & Easy Thai Peanut Sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 250 g Smooth, all-natural peanut butter, without salt/sugar; 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

Cook Mode

Add to Collection Go to Collections

Jump to Recipe Print Recipe Jump to Video

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.

Print Add to Collection Go to Collections

Quick & Easy Thai Peanut Sauce

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!

Course Condiment

Cuisine Thai

Keyword Peanut Sauce, Sauce, Thai Food

Prep Time 5

Cook Time 15

Total Time 20

Servings Tablespoons

Calories 99kcal

Ingredients

Sauce

250 g Smooth, all-natural peanut butter, without salt/sugar
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

Instructions

Combine all ingredients in a heavy-bottom sauce pan.
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.
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.