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!

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Prep Time 5

Cook Time 15

Total Time 20

Servings: 28 Tablespoons

Course: Condiment

Cuisine: Thai

Calories: 99

Ingredients Method Nutrition Video

Ingredients

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

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Method

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.

Nutrition

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

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