Thai Peanut Sauce
Total Time
15 minutes
Prep Time
5 minutes
Cook Time
10 minutes
Rating
4.9 out of 5 stars
(9)
Ingredients
3 servings
- 1 (13.5 ounce) can coconut milk (full-fat is standard, but you can also use “light”)
- 1/4 cup Thai red curry paste
- 1 cup natural (unsweetened) creamy peanut butter
- 3 Tbsp. soy sauce
- 1/3 cup sugar
- 2 Tbsp. white vinegar
- ½ cup water
- 1/4 tsp. sesame oil
- (optional add-ins: sriracha hot chile sauce, grated fresh ginger, and/or minced garlic)
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Preparation
Step 1
Combine all ingredients except sesame oil in a medium saucepan and bring to a very gentle boil over medium heat, whisking constantly.
Step 2
Let the mixture simmer for 3-5 minutes over low heat; be careful not to let the mixture scorch at the bottom of the pot.
Step 3
Remove from heat, stir in the sesame oil, and let the sauce cool for at least 5 minutes. The sauce will thicken as it cools.
Step 4
Serve immediately or refrigerate in a sealed container for up to 1 month, or freeze for up to 3 months.
Step 5
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