What Is Thai Peanut Sauce?
Thai peanut sauce is probably one of the most popular Asian dipping sauces. Everyone loves the taste of peanut sauce since it’s so tasty, versatile, and addictive.
Thai peanut sauce goes well with skewers of chicken sate or grilled meat, but it’s also amazing with other protein such as shrimp or fish.
Most people think that peanut sauce is hard to make and never attempted it at home. The best thing about this peanut sauce recipe is that it doesn’t involve much cooking, all you need is to mix the ingredients in a sauce pan, heat it up, and voila, you have the homemade peanut sauce.
This easy peanut sauce takes less than 15 minutes. Add all the ingredients in a sauce pan, heat it up, whisk it and it’s done.
Recipes That Go Well with Peanut Sauce:
Ingredients for Thai Peanut Sauce Recipe
You will only need a few key ingredients:
- Peanut Butter
- Coconut Milk
- Thai red curry paste
- Apple cider vinegar
Frequently Asked Questions
Is Peanut Sauce Vegan?
Yes, the best part is that this sauce is vegan!
How Long Can You Keep Peanut Sauce?
The sauce will be good in the fridge for up to 1 week.
How Many Calories?
This recipe has 397 calories per serving.
What Dishes to Serve with This Recipe?
This meal is best served as a condiment with these recipes. For a wholesome Thai meal and easy weeknight dinner, I recommend the following.
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- 1/2 cup creamy peanut butter
- 3/4 cup coconut milk
- 2 tablespoons Thai red curry paste
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar or to taste
- 2 tablespoons ground peanut
- salt to taste
Pan-Fried Turmeric Chicken
- 2 chicken thighs (skin-on, boneless)
- 1/2 teaspoon turmeric powder
- black pepper
- Add all the ingredients in the saucepan. Use a whisk to quickly whisk all the ingredients together before transferring to a stove top to heat up on low heat. Continue to whisk the peanut sauce until all ingredients are well-combined.
- As soon as the peanut sauce starts to simmer and bubble, turn off the heat. (If you like the sauce more watery, you may add a little water to dilute it during the cooking process.) Transfer off the heat and top with some ground peanut.
- The Thai peanut sauce is now ready. You can keep the left over in the fridge for a week without losing the fresh taste. To make the chicken, marinate both sides of the chicken thighs with turmeric powder, salt and black pepper, for 15 minutes.
- Pan fry the chicken with some oil until both sides are nicely brown and slightly "crispy," and the meat is cooked through. Slice the chicken into pieces and drizzle with the peanut sauce and garnish with some chopped cilantro leaves. Serve immediately with rice and with fresh salad of your choice.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.