Thai Peanut Sauce

Serves: depends on the dish you’re serving it with

Prep Time: 10 minutes


  • 1 cup light coconut milk
  • 1-2 tablespoons Thai red curry paste (taste first)
  • 6 tablespoons peanut butter (creamy or chunky, your preference)
  • ¼ teaspoon sea salt (or more to taste)
  • 1/8 cup sweetner, your favourite (or more to taste)
  • 1 tablespoons white vinegar (cider or rice vinegar work well)
  • ¼ cup water
  • chopped peanuts (optional)


  1. Put everything into a medium heavy-bottomed pot and bring to a very gentle boil over medium heat, whisking constantly. Let the mixture simmer for 3-5 minutes over low heat, being careful not to let the mixture scorch on the bottom of the pot.
  2. Remove from heat, mix in chopped peanuts if using, and serve immediately.
  3. The sauce can be stored in the refrigerator for weeks. It will thicken up, so feel free to mix in a little water when reheating to get the desired consistency.

Recipe by Jackie DeKnock of Gourmet Safari

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