Thai Peanut Sauce

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This Thai peanut sauce recipe is inspired by my recent trip to Bangkok. It’s an easy and works well on chicken, shrimp or pork.

Chicken Skewers with Bangkok Peanut Sauce

Thai Peanut Sauce
Cooking Tips:

Never use fat free coconut milk.

You can find red curry paste in the Asian section of your grocery store or at your local Asian grocery store.

Can you make ahead?

Fridge: Place in an airtight container in the fridge for 14 days max.

Chicken Skewers with Bangkok Peanut Sauce
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Substitution Options:

Creamy peanut butter is a great substitute for crunchy peanut butter.

what to serve with Thai Peanut Sauce

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Chicken Skewers with Bangkok Peanut Sauce

Thai Peanut Sauce

Kenneth Temple
This recipe works great with chicken thighs or breast and pork. If you use them cut them into 1 inch pieces.
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Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Sauce
Cuisine Thailand
Servings 8 persons
Calories 237 kcal


  • 3/4 cup coconut milk
  • ¾ cup Crunchy peanut butter
  • 2 tablespoons soy sauce
  • 2 teaspoons red thai curry paste
  • 1 serrano chopped
  • ½ cup sugar
  • 2 tablespoons white vinegar
  • Pinch kosher salt


  • Turn the heat on medium-low, add coconut milk, crunchy peanut butter, soy sauce, red curry paste, serrano, sugar, white vinegar, kosher salt and bring to a boil and cook for 3-5 minutes until the mixture thickens.


Calories: 237kcalCarbohydrates: 19gProtein: 7gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 372mgPotassium: 239mgFiber: 2gSugar: 15gVitamin A: 204IUVitamin C: 1mgCalcium: 18mgIron: 1mg
Keyword peanut sauce, thai peanut sauce
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