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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.
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.
latest Recipe Video:
Substitution Options:
Creamy peanut butter is a great substitute for crunchy peanut butter.
what to serve with Thai Peanut Sauce
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Recipe:
Thai Peanut Sauce
Ingredients
- 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
Instructions
- 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.
