If you’re looking for a fantastic Peanut Sauce, look no further, you’ve found it here! I love a good peanut sauce and this one is so simple and so versatile. It’s my go to peanut sauce.
This peanut sauce makes a great dipping sauce for almost anything… spring rolls, grilled meats and seafood, as a dressing on slaws and veggies, poured over noodles, or if you’re like me, you might just sneak a few spoonfuls by itself. It’s okay, I won’t tell.
Red curry paste is the ingredient that brings the spice to the sauce. It’s easy to adjust the amount of spice to your accommodate your own spice tolerance. I think one tablespoon is a good starting point. I like a lot of spice so I use about two tablespoons of curry paste. If you don’t want it too spicy, start off with 1-2 teaspoons and add more as needed. This recipe uses fish sauce for a more authentic Thai taste, but feel free to substitute vegan fish sauce, soy sauce or your favorite alternative if you follow a vegan or plant-based diet.
The beautiful thing about a basic peanut sauce is you can change it up if you’re feeling a bit adventurous! Try adding a bit of grated fresh ginger, or maybe substitute some rice vinegar for the lime juice. Don’t be afraid to get creative, just taste and adjust.Print
- 1 can unsweetened Coconut Milk
- 1 Tbls. red curry paste (adjust amount to your taste preferences)
- 3/4 C. peanut butter, chunky or smooth (I love chunky!)
- 1/4 C. brown sugar
- 2 Tbls. fish sauce (or substitute soy sauce, if vegan)
- 1 Lime, juiced
- When you open the can of coconut milk, there may be a layer of cream on the top. Scoop this cream out and put in saucepan. Heat on medium until it melts, then add curry paste, stirring, and cook for another minute or two until well combined and heated through. (If no cream, just add entire can to pan and continue with recipe)
- Add remaining coconut milk, peanut butter, brown sugar, fish sauce (or vegan alternative) and lime juice. Mix well and continue to simmer until thickened a bit, about 3-4 minutes.
- Remove from heat and let sauce cool. Refrigerate leftover sauce.
Start with 1 tablespoon of curry paste and add more if you prefer it on the spicy side, or add a little less if you’re spice shy. Curry pastes are all a bit different. I use 2 tablespoons and it’s just the way I like it. Don’t worry if you only add a teaspoon, then when all the other ingredients are added you think you want it a bit spicier, just add some more and cook until it’s combined and heated, it’ll be fine.
Store sauce in refrigerator. If it’s a little too thick for you after its been refrigerated, just add a little water to thin it out.