This Thai Peanut Sauce is a creamy, versatile dip or dressing that brings Asian flavors to life. It blends peanut butter with red curry paste, ginger, garlic, coconut milk, soy, and lime for a balanced mix of sweet, salty, and savory—perfect for satay, spring rolls, vegetables, or salads.
I first tasted this sauce alongside Chicken Satay as a child. My dad loved trying different cuisines, and our regional restaurants made it easy to discover new flavors. Chicken tenders marinated in coconut milk and curry, then grilled until juicy, are traditionally served with this creamy, slightly sweet peanut sauce and a cool, tangy cucumber and red onion salad. The contrast of textures and flavors is irresistible.
Beyond satay, Thai peanut sauce is excellent as a dip for spring rolls, a dressing for Asian-inspired slaws and salads, or a sauce for grilled meats and roasted vegetables. It’s quick to make, stores well in the refrigerator for up to a week, and also freezes successfully.
How to make this Thai Peanut Sauce
In a medium saucepan, whisk together coconut milk, minced garlic, grated fresh ginger, peanut butter, red curry paste, chicken stock, and brown sugar.
Bring the mixture to a gentle simmer over medium-low to medium heat and cook, stirring frequently, for about 5 minutes. This short simmer helps meld and awaken the flavors—especially the curry paste—giving the sauce depth and aroma.
Remove from heat, then whisk in soy sauce and lime juice to brighten the sauce. Serve warm or at room temperature and garnish with chopped roasted peanuts, thinly sliced green onions, and/or cilantro if desired. If the sauce firms up in the fridge, thin it with a little chicken stock or extra coconut milk before serving.
While some recipes skip cooking, I recommend simmering for just a few minutes. Heating brings out the essential flavors, particularly from the curry paste; it’s a small step that makes a big difference.
What is curry paste?
Red curry paste is a concentrated blend of chilies, lemongrass, garlic, lime, ginger, onions, and other aromatics and spices. It’s different from curry powder and is not interchangeable in most recipes. You can buy it at most grocery stores or make it at home if you prefer a fresher, customizable paste.
Which coconut milk should I use?
Coconut milk is essentially pureed coconut mixed with water. Use unsweetened canned coconut milk that lists coconut, water, and a stabilizer (like guar gum) on the label. This is different from cream of coconut, coconut cream, or coconut water. Before measuring, stir a can of coconut milk to combine the thicker top layer with the more liquid portion so the texture is uniform.
Where to buy Thai and Asian ingredients
Most supermarkets carry essentials like soy sauce and coconut milk in their international aisles. For a wider selection—such as specific curry pastes or regional brands—visit an Asian market. Many items are also available from online retailers.
If you enjoy these flavors, you might also like other Asian-inspired recipes such as chicken lettuce wraps or a Thai red curry with shrimp. I welcome comments and questions—please leave one below—and pin this recipe to save it for later!
Thai Peanut Sauce
Ingredients
- 7 ounces coconut milk
- 2 cloves garlic – finely minced
- 1 tablespoon ginger – fresh grated
- 1 tablespoon red curry paste
- 1/2 cup creamy peanut butter
- 1/3 cup chicken stock
- 1/4 cup brown sugar
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
Instructions
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Combine coconut milk, garlic, ginger, red curry paste, peanut butter, chicken stock, and brown sugar in a small saucepan.
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Bring to a gentle simmer over medium-low to medium heat and cook for 5 minutes, stirring frequently.
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Remove from heat and stir in soy sauce and lime juice.
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Serve warm or at room temperature. Garnish with crushed peanuts, green onions, and/or cilantro if desired. If chilled, thin with a little chicken stock or coconut milk before serving.
Nutrition
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Carbohydrates: 12g
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Protein: 5g
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Fat: 13g