Tulo

Thai Peanut Sauce Recipe

Whisking peanut butter with warm coconut milk first breaks it down into a pourable base before the sharper flavors go in, so the sauce turns silky instead of clumping into a paste. Lime juice and rice vinegar cut the richness, and a touch of sugar balances the salt from soy sauce so no single flavor dominates.

Prep
10 min
Cook
5 min
Total
15 min
Servings
8

Ingredients

Servings8
  • 1/2 cup creamy peanut butter
  • 1/3 cup canned coconut milk (full-fat)
  • 2 tablespoons soy sauce
  • 2 tablespoons fresh lime juice
  • 1 tablespoon brown sugar
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 tablespoon rice vinegar
  • 1 teaspoon sriracha or chili garlic sauce
  • 2 tablespoons warm water, as needed to thin

Nutrition per serving

Calories
125
Protein
5g
Carbs
6g
Fat
10g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Warm the coconut milk in a small saucepan over low heat or in the microwave for 20-30 seconds, just until it's steaming but not simmering.
  2. 2In a medium bowl, whisk the peanut butter and warm coconut milk together until completely smooth with no lumps.
  3. 3Whisk in the soy sauce, lime juice, brown sugar, garlic, ginger, rice vinegar, and sriracha until fully combined.
  4. 4Add warm water 1 tablespoon at a time, whisking after each addition, until the sauce reaches a consistency you can drizzle off a spoon in a steady ribbon.
  5. 5Taste and adjust: more lime for brightness, more sugar to mellow the salt, or more sriracha for heat.
  6. 6Serve immediately at room temperature, or cover and refrigerate to let the flavors deepen.

Tips & variations

  • For a nuttier, more textured sauce, swap in natural peanut butter and stir well before measuring, since the oil separates in the jar.
  • Add 1 tablespoon of red curry paste for a deeper, more aromatic sauce closer to what's served with satay.
  • Peanut allergy in the house? Sunflower seed butter makes a close substitute with a similar consistency.
  • Thin the sauce further with an extra splash of coconut milk to use it as a salad dressing over shredded cabbage and carrots.

Storage & reheating

Store in an airtight container in the refrigerator for up to 5 days. The sauce thickens considerably when cold; loosen it with a teaspoon of warm water at a time, whisking, until it's pourable again. It also freezes well for up to 2 months; thaw overnight in the fridge and whisk before using.

Tips from the Tulo kitchen

  • Whisking instead of stirring keeps the sauce emulsified longer, since a whisk breaks up the fat globules from the coconut milk more evenly than a spoon.
  • Letting the finished sauce sit for at least 30 minutes before serving lets the garlic and ginger flavors round out instead of tasting sharp and raw.

FAQ

Why did my peanut sauce turn out grainy or separated?

This usually happens when cold peanut butter meets cold liquid and the fats don't blend smoothly. Warming the coconut milk before whisking it into the peanut butter prevents this.

What can I serve Thai peanut sauce with?

It's classic with chicken satay skewers, but it also works well tossed with rice noodles, drizzled over spring rolls, used as a dip for raw vegetables, or thinned into a slaw dressing.

Can I make this sauce ahead of time?

Yes, and it actually improves after a few hours in the fridge as the garlic and ginger flavors settle in. Just whisk in a little warm water before serving to loosen it back up.

Is Thai peanut sauce gluten-free?

Not automatically, since regular soy sauce contains wheat. Substitute tamari or a certified gluten-free soy sauce to make it gluten-free.

More recipes