Amazing Thai Peanut Sauce Recipe

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.

Amazing Thai peanut sauce recipe

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 butterWhole 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.

Amazing Thai Peanut Sauce Recipe Ingredients

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

Amazing Thai Peanut Sauce Recipe

How to Make Thai Peanut Sauce From Scratch

Yield: 7 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

This versatile Thai peanut sauce recipe is made from scratch and can be paired with so many things like the traditional satay, stir fries, roasted veggies and much more.

Instructions

  1. Blitz the unsalted peanuts in a mini food chopper. You can also use a mortar and pestle. Pour into a bowl and set aside.
  2. Put a small saucepan over medium heat and pour in the coconut milk. Stir for 5 minutes.
  3. Add in the red curry paste, ginger, natural peanut butter, apple cider vinegar, brown sugar, dark soy sauce and stir again. 
  4. Simmer for a few more minutes then add the sriracha sauce and taste. Add salt if you think it needs it otherwise leave out. Stir the sauce continuously to prevent it from sticking to the saucepan. 
  5. If the Thai peanut sauce is too thick, add water but add a tablespoon at a time so you don’t over dilute it. Use a whisk to get all the ingredients mixed well properly.
  6. Remove from stove and pour into serving bowl. Garnish with chopped unsalted peanuts and sesame seeds. 
  7. Top with cilantro. I topped the chicken satay with the cilantro instead of the sauce. 
  8. For an extra side of spicy, sprinkle with a teaspoon of red pepper flakes.

    Amazing Thai Peanut Sauce Recipe

Notes

  • Lasts up to 5 days in the fridge and freezes well for up to 3 months.
  • Feel free to skip the sugar or replace with honey or maple syrup.
  • Dark soy sauce can be replaced with liquid coconut aminos.

Nutrition Information:
Yield: 7 Serving Size: 1
Amount Per Serving: Calories: 278Total Fat: 22gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 520mgCarbohydrates: 17gFiber: 3gSugar: 9gProtein: 9g

This is only approximate and will change depending on the ingredients used.

Did you make this recipe?

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