Next on my favorite recipes journey is this versatile Thai peanut sauce recipe. This Thai peanut sauce recipe is made from scratch, can be used for so many things, and is absolutely delicious.
And the best thing about this Thai peanut sauce recipe is it takes less than 20 minutes to whip it up. Fast, easy, and goes with so many things.
I discovered Thai peanut sauce a few weeks ago when I was researching chicken satay and I wasn’t sure I would like it.
However, I was blown away by the taste and with just how many other dishes this sauce can be paired with.
I’ve got a whole host of main dishes to try with this Thai peanut sauce recipe going forward and will be uploading them on Fitness At Every Age as time goes on.
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Thai Peanut Sauce Recipe Ingredients
- Natural peanut butter – Whole Foods Creamy Peanut Butter is great for this recipe. If you don’t like or are allergic to peanuts, almond butter, tahini (sesame seed butter), cashew butter and sunflower seed butter should work as well. However, the flavor will be totally different.
- Unsweetened coconut milk – Use full-fat milk. I use Thai Kitchen Coconut Milk. You can use lite coconut milk but it won’t taste the same and consistency might be disappointing.
- Red curry paste – This enhances the flavor of the Thai peanut sauce. I jump at any excuse to include red curry paste in a recipe. I use Thai Kitchen Red Curry Paste.
- Dark soy sauce – I use Best of Thailand Dark Soy Sauce. Liquid coconut aminos and low sodium soy sauce should also work.
- Apple cider vinegar
- Sriracha sauce – I like a lot of heat with my food but if you don’t, you can leave this out. I use Huy Fong Sriracha Sauce. Chili garlic sauce also works.
- Brown sugar or palm sugar
- Fresh ginger
- 1/4 cup water – This is to thin out the sauce if it ends up being too thick. I only needed a few tablespoons.
- Unsalted peanuts and/or toasted sesame seeds – Optional toppings but make the taste come through even more.
- Salt – I use pink Himalayan salt but any sea salt is fine. You may not even need it.
Tools Used in This Recipe
Thai Peanut Sauce Uses
Peanut sauce is aka satay sauce and is usually served as a side to chicken satay (recipe coming soon). This is what I used this recipe for the first time I tried it.
However, Thai peanut sauce can also be used for:-
- Peanut noodles (recipe coming soon) and other stir fry recipes
- Salad dressing
- Dipping sauce for veggies, spiralized veggies, and spring rolls
- Drizzle over salmon, beef, or chicken dishes
- Drizzle over sautéed, roasted, or steamed veggies or tofu
- Sauce for buddha bowls, grain bowls, or rice bowls
Is Thai Peanut Sauce Unhealthy?
I wouldn’t consider Thai peanut sauce unhealthy. It only becomes unhealthy when you consume ginormous amounts of it and tank your daily calorie limit.
Always eat everything in moderation even the healthy stuff.
To lighten up the calories of this recipe even more, replace brown sugar with honey or maple syrup and sriracha sauce with chili powder.
How Many Calories Are in Thai Peanut Sauce Recipe?
Thai peanut sauce calories depend entirely on the ingredients used as well as how much you are plating.
The Thai peanut sauce recipe in this article is served in small portions and averages 278 calories per portion.
The total nutrition breakdown is included in the recipe card at the end of this article.
Freezing Thai Peanut Sauce
I portioned the leftover from this Thai peanut sauce into 2 small pieces of tuppeware like these to be used for peanut noodles later on.
Thai peanut sauce can last up to 3 months in the freezer but no more than 5 days in the refrigerator.
When ready to use the frozen portion, thaw then reheat and use at once. Do not refreeze. If too thick, add a splash of apple cider vinegar or lime juice to thin out.
My Other Favorite Recipes
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