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Thai Peanut Sauce

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Thai Peanut Sauce

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

latest Recipe Video:

Substitution Options:

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

what to serve with Thai Peanut Sauce ?

Meal Ideas:


Chicken Skewers with Bangkok Peanut Sauce

Thai Peanut Sauce

Avatar for KennethKenneth
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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Total Time 10 mins


  • 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.
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