Thai Peanut Curry Sauce
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Perfect for drizzling over grilled chicken, roasted veggies, and more—this Thai-style peanut curry sauce will make anything taste good!
Thai peanut curry sauce, a combination of coconut milk, peanut butter, brown sugar, soy sauce, red curry paste, and fresh lime juice, is rich, creamy, and packed with layers of flavor that blend together beautifully. It’s a must with my Thai marinated grilled chicken skewers, but it’s so good, you might just be tempted to eat it with a spoon. It’s also fantastic drizzled over noodles, veggies, mixed into stir-fries, or used as a dipping sauce for spring rolls.
What You’ll Need To Make Thai Peanut Curry Sauce
- Coconut Milk: Adds a rich, creamy base to the sauce, balancing the other flavors with its smooth texture.
- Peanut Butter: Provides a nutty flavor and thickens the sauce, making it hearty and rich.
- Dark Brown Sugar: Adds sweetness and depth of flavor, enhancing the overall taste profile.
- Soy Sauce: Contributes saltiness and umami, adding complexity and a savory element to the sauce.
- Red Curry Paste: Brings a spicy, aromatic kick, infusing the sauce with a touch of heat and depth.
- Fresh Lime Juice: Adds brightness and a tangy contrast, cutting through the richness.
- Jump to the printable recipe for precise measurements
How To Make Thai Curry Peanut Sauce
In a medium saucepan, whisk the coconut milk, peanut butter, brown sugar, soy sauce, and curry paste until evenly combined. Bring to a simmer, then cook over medium heat, stirring occasionally, for about 3 minutes. Stir in the fresh lime juice.
The peanut sauce will last nicely for up to 5 days in the fridge.
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Thai Peanut Curry Sauce
Ingredients
- 1 (13.5 oz) can coconut milk (do not use low fat)
- ⅓ cup peanut butter
- ¼ cup (packed) dark brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon red curry paste
- 3 tablespoons fresh lime juice, from 2 limes
Instructions
- In a medium saucepan, whisk the coconut milk, peanut butter, brown sugar, soy sauce, and curry paste until evenly combined. Bring to a simmer, then cook over medium heat, stirring occasionally, for about 3 minutes. Stir in the fresh lime juice. The peanut sauce will last nicely for up to 5 days in the fridge.
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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