Real Recipes From Real Home Cooks ®

thai essentials: spicy peanut sauce

Recipe by
Andy Anderson !
Wichita, KS

This sauce is a staple in Thai cooking and is used in a variety of dishes. It can be used for dipping veggies, drizzling over a sautéed chicken breast, tossing with a bunch of noodles, as a dressing on salads, or any one of a thousand different ways. It is easy to prepare, and if you are into Asian cooking you probably already have the ingredients lurking about your pantries. FYI: I am not suggesting that this is a spot-on Thai sauce… I am saying that it is my interpretation of said sauce. I love it, and so do my clients. Full Stop. So, you ready… Let’s get into the kitchen.

yield serving(s)
prep time 10 Min
method No-Cook or Other

Ingredients For thai essentials: spicy peanut sauce

  • 3/4 c
    organic coconut milk
  • 1/2 c
    organic peanut butter, creamy style
  • 2 Tbsp
    red or green curry paste, i am using green
  • 2 Tbsp
    coconut sugar
  • 1 Tbsp
    apple cider vinegar
  • 1 Tbsp
    tamari sauce, or liquid aminos
  • 2 tsp
    lime juice, freshly squeezed

How To Make thai essentials: spicy peanut sauce

  • 1
  • 2
    You will need a blender, or a whisk with a strong arm to make this recipe.
  • 3
    I usually add an additional tablespoon of green curry, and a bit more lime juice.
  • 4
    Curry Paste To begin with do not confuse Thai curry pastes with Indian versions. Indian curries are distinguished with their blends of spices, including chili powders, turmeric, coriander, garam masala etc., to name a few. Red Thai Chili Paste Red Thai curry is made small red chilies, hence the red color. It is cooked with soaked dried red chili. The soaking helps to remove the bitterness and heat. It is then mixed with water and coconut milk to give it its distinctive flavor. Green Thai Chili Paste Green Thai curry is comparable to the red Thai curry, with the main exception of the use of green chilis. In many of the cultures bird’s eye chills are added to give it a spicier and hotter flavor than its red cousin. Thai green curries also have basil, coriander and lime leaf added, to enhance the flavor and green tinge. FYI: There other versions of Thai chili pastes; including a yellow version that uses turmeric. However, today we will exit our discussion at these two popular versions. It will get slightly hotter/spicier after it sits for a bit. My suggestion would be to let it sit, covered on your countertop for about 4 – 6 hours, then place it into the fridge and bring out when needed.
  • 5
    Gather your ingredients (mise en place).
  • 6
    Add all of the ingredients to a food processor, or a large bowl.
  • 7
    Whisk or blend until smooth.
  • 8
    WOW I am bushed… Think I will take a nap :-)
  • 9
    Store in a good non-reactive jar with a tight-fitting lid. It will be good in the fridge for 2 – 3 weeks, assuming it lasts that long (I am betting that it will not).
  • 10
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    Here are some serving suggestions. Enjoy. • Use as a sauce with turkey meatballs • Toss with noodles and vegetables • Add to a chicken stir fry • How about a sweet potato buddha bowl • Drizzle on a pineapple and veggie rice bowl • Goes great on a chicken pizza baked on naan bread • Love it with pot stickers • And, of course as a dressing on a yummy chicken salad
  • Stud Muffin
    Keep the faith, and keep cooking.