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–+ servings
thai peanut sauce in a ramekin with crushed peanuts to garnish

Thai Peanut Sauce (GF)

5 from 1 vote
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Course: Condiment, Sauce
Cuisine: Asian, Thai
Keyword: Cream Sauce, GF, Gluten Free, Grill, Peanut Sauce, Peanuts, Satay, Skewered, Skewers, Street Food, Thai
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 8 servings
Author: Chef Tony Zentgraf
Great to serve with any Thai Satays. Gluten Free
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Recipe Multiplier

  • 3 ea Garlic Cloves minced
  • 3 tbsp Palm Sugar or 2 Tbl Brown Sugar
  • 1 ea Lime juiced
  • 1 can Coconut Milk or Lite Coconut Milk
  • 2 tbsp Red Curry Paste
  • ⅔ cup Creamy or Chunky Peanut Butter
  • 2 tbsp Rice Vinegar
  • ½ tsp Kosher Salt
  • ½ cup Chopped Peanuts

Instructions

  • Mince the garlic & chop the peanuts.
  • In a pot combine all ingredients.
  • Heat over a medium heat.
  • Using a whisk, break apart the curry paste and peanut butter as it heats.
  • Once combined simmer for 5-10 minutes until it is thickened to the desired consistency. Should be pourable but thick. If too thick add water to thin.
  • Peanut sauce can be served warm or cold.
    If served cold it will be considerably thicker than when warm or at room temperature.
    Serve with the Thai Chicken or Beef Satay.
    Or use in a dressing, on soba noodles with some salmon. Enjoy!

Video

Notes

This recipe is not Vegetarian because Mae Ploy Red Curry Paste has Shrimp as an Ingredient