This Thai Peanut Sauce is a classic dipping sauce for Thai Chicken Satay or Beef Satay.
Thai Peanut Sauce is a classic sauce that’s served with Thai Chicken Satay or Thai Beef Satay. I make this throughout the summertime.
Thai Peanut Sauce Ingredients
Thai peanut sauce has all the sweet, spicy, salty and sour flavors that I love in this Southeast Asian cuisine. Fish sauce and red curry paste are two Asian ingredients that can now be found in the Asian section of grocery stores. Red curry paste comes in a little can, so I scoop teaspoonfuls of extra curry paste on a sheet of plastic wrap, roll it up and freeze it for future use.
Cooking Thai Peanut Sauce
The key to making Thai peanut sauce is to have all the ingredients measured out before you start cooking it. The red curry paste and turmeric are briefly sauteed to bring out the flavor of the curry paste before the other ingredients are added. Be careful – you don’t want to burn the curry paste.
The sauce starts out thin, but thickens up fairly quickly, so stir often.
Thai peanut sauce gets thicker as it cools down, so if you make it in advance, just thin out with more water or coconut milk before serving.
Thai Peanut Sauce
- 2 teaspoons grape seed oil
- 1 teaspoon red curry paste
- ½ teaspoon ground turmeric
- ½ cup peanut butter or other nut butter
- ½ cup coconut milk
- ¾ cup water
- 2 teaspoons fish sauce
- 1 teaspoon fresh lemon juice
- 1 teaspoon organic sugar
- Heat oil in a small saucepan over medium heat. Add curry paste and turmeric, and stir until fragrant, about 1 minute. Add remaining ingredients and stir until thickened.
- Add more water as needed to reach desired consistency. As sauce sits, it will thicken, so you may need to add more water if you reheat it.
Adapted from The Best of Vietnamese & Thai Cooking by Mai Pham
Try this Thai Peanut Sauce with Thai Beef Satay: