Thai Peanut Sauce Recipe

Name: Thai Peanut Sauce Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 5 min
Yield: 8
Cuisine: Thai
Ingredients: 1 13.5 ounce can unsweetened coconut milk; 5 tablespoons massaman curry paste; 3/4 cup peanut butter; 1/4 cup packed brown sugar, dark or light; 1 tablespoon fish sauce

5 mins prepServes 8

This easy 5-ingredient Thai peanut sauce is rich, creamy, has a hint of curry spice, and takes just 10 minutes to make. Make this recipe ahead, and use it on everything from chicken skewers, to fragrant noodle dishes, or enjoy as a dipping sauce. There’s nothing this sauce can’t do! Store it in the refrigerator for up to 3 weeks and serve it tossed with noodles or as a dipping sauce for satay or other meats. Makes approximately 1.5 cups

8 servings

What you need

1 unsweetened coconut milk, (regular, not light)

5 tbsp curry paste, (substitute red curry paste)

¾ cup peanut butter, (its great with creamy or chunky versions)

¼ cup dark brown sugar

1 tbsp fish sauce, (substitute soy sauce or gluten-free tamari)

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Instructions


0 Combine coconut milk and curry paste in a small sauce pan over low-medium heat, whisking constantly as it begins to warm up. 
1 When the mixture begins to simmer, whisk in peanut butter, brown sugar and fish sauce (or soy sauce / tamari). 
2 Continue to simmer, whisking constantly, until the sauce thickens slightly and has a smooth consistency, about 4 minutes. (Note: If the sauce starts to boil or simmer vigourously, reduce the heat. Cooking the sauce over high heat can cause it to separate.)
3 Taste the sauce and adjust with extra sugar or fish sauce, if needed. Serve warm. 
4 Peanut sauce will keep in the refrigerator for up to 3 weeks. Reheat it slightly before serving.

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Thai Peanut Sauce Recipe

What you need

Instructions

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