Ingredients
1/2 cup creamy peanut butter
1/2 cup full-fat canned coconut milk
2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon honey or maple syrup
1 tablespoon lime juice
1 teaspoon red curry paste
1/2 teaspoon freshly grated ginger
1 clove garlic, minced
1–2 tablespoons warm water (to thin if needed)
Instructions
Step 1: Combine the peanut butter, coconut milk, and red curry paste in a medium-sized mixing bowl.
Step 2: Whisk the mixture vigorously until the peanut butter and coconut milk are fully integrated and smooth.
Step 3: Add the soy sauce, honey, lime juice, grated ginger, and minced garlic to the bowl.
Step 4: Continue whisking until all the aromatics are evenly distributed throughout the Thai Peanut Sauce Recipe.
Step 5: Taste the sauce and adjust the seasoning, adding more lime for acidity or honey for sweetness if desired.
Step 6: If the Thai Peanut Sauce Recipe is too thick, whisk in warm water one tablespoon at a time until the desired consistency is reached.
Step 7: Serve immediately at room temperature or store in the refrigerator for later use.
Notes
For a smoother sauce, use a mini-blender. For a spicy kick, add a teaspoon of Sambal Oelek.
- Prep Time: PT5M
- Cook Time: PT0M
- Category: Sauce
- Cuisine: Thai
Nutrition
- Serving Size: 2 tablespoons
- Calories: 180
- Sugar: 4g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg