How long does this thai peanut sauce recipe stay fresh?

When stored in an airtight container in the refrigerator, this sauce will stay fresh and delicious for up to 7 days. It may thicken significantly when cold, so simply whisk in a splash of warm water or coconut milk to bring it back to the right consistency.

Can I make this thai peanut sauce recipe without coconut milk?

Yes, you can substitute the coconut milk with heavy cream or a mix of water and a little extra peanut butter for richness. However, coconut milk provides the most authentic Thai flavor profile.

Is this thai peanut sauce recipe gluten-free?

To make this recipe gluten-free, ensure you use tamari or coconut aminos instead of traditional soy sauce. Also, check your red curry paste label to confirm it is certified gluten-free.

Can I freeze the peanut sauce?

Absolutely! This sauce freezes well for up to 3 months. Thaw it overnight in the refrigerator and whisk it thoroughly over low heat before serving to restore its creamy texture.

thai peanut sauce recipe: 5 secrets for the best creamy texture

Name: Authentic Creamy Thai Peanut Sauce
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Thai
Ingredients: 1/2 cup creamy natural peanut butter; 1/2 cup full-fat canned coconut milk; 1 tablespoon Thai red curry paste; 1 tablespoon soy sauce (or tamari for gluten-free); 2 tablespoons maple syrup or honey; 1 tablespoon fresh lime juice; 1 teaspoon grated fresh ginger; 1 clove garlic, minced; 1-2 tablespoons warm water (to thin if necessary)

Description

A rich, velvety, and perfectly balanced Thai peanut sauce recipe that works as a dip, dressing, or marinade.

Ingredients

Scale

1/2 cup creamy natural peanut butter
1/2 cup full-fat canned coconut milk
1 tablespoon Thai red curry paste
1 tablespoon soy sauce (or tamari for gluten-free)
2 tablespoons maple syrup or honey
1 tablespoon fresh lime juice
1 teaspoon grated fresh ginger
1 clove garlic, minced
1-2 tablespoons warm water (to thin if necessary)

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Instructions

Step 1: In a small saucepan, combine the peanut butter, coconut milk, and red curry paste over low heat.
Step 2: Whisk the mixture constantly until the peanut butter melts and the ingredients are fully incorporated and smooth.
Step 3: Stir in the soy sauce, maple syrup, grated ginger, and minced garlic. Continue to simmer for 2-3 minutes, whisking occasionally.
Step 4: Remove from heat and stir in the fresh lime juice. Taste and adjust the seasoning if needed (more lime for acidity, more syrup for sweetness).
Step 5: If the sauce is too thick, whisk in warm water one tablespoon at a time until your desired consistency is reached.
Step 6: Allow the sauce to cool slightly before serving. Transfer to a glass jar for storage.

Notes

For a spicier kick, add a teaspoon of sriracha or red pepper flakes. Use tamari and maple syrup to keep the recipe vegan and gluten-free.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Main Dishes & Savory Recipes
Cuisine: Thai

Nutrition

Serving Size: 2 tbsp
Calories: 145 kcal
Sugar: 4g
Sodium: 180mg
Fat: 11g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 1.5g
Protein: 4g
Cholesterol: 0mg