Thai Peanut Sauce (Satay Style)
Servings: 6 servings
Calories: 208kcal
This Thai peanut dipping sauce blooms red curry paste in coconut milk, then simmers with ground roasted peanuts, tamarind, and coconut sugar into a satay-style sauce in 15 minutes.
Print Recipe
Add to Collection
Ingredients
- 2 tablespoons red curry paste
- 1¼ cups full-fat coconut milk divided
- ½ cup roasted peanuts finely ground
- 2 tablespoons tamarind paste
- 1½ tablespoons coconut sugar
- 1½ teaspoons vegetarian fish sauce
- ¼ teaspoon ground turmeric
- 2 tablespoons toasted sesame seeds optional
Instructions
- In a small saucepan over medium heat, add ¼ cup of the coconut milk. When it begins to simmer, add the red curry paste and stir constantly for 2 minutes until very fragrant and the mixture thickens into a paste-like consistency.
- Add the remaining 1 cup coconut milk, ground peanuts, tamarind paste, coconut sugar, fish sauce, and turmeric. Stir to combine and bring to a gentle simmer. Cook for 3 to 5 minutes, stirring frequently to prevent scorching, until the sauce thickens to a dipping consistency. It should coat the back of a spoon. Add toasted sesame seeds if using.
- Taste and adjust, adding more tamarind for sourness, more coconut sugar for balance, or more fish sauce for salt. Remove from heat and set aside.
The sauce will thicken further as it cools; thin with a splash of coconut milk if needed.
Notes
- Ground peanuts give a slightly textured, more traditional sauce; swap in ¼ cup natural peanut butter for a smoother, creamier version.
- Tamarind paste varies by brand and some are more concentrated than others. Start with 2 tablespoons and add more if you want more sourness.
- Always check the red curry paste label, since many brands contain shrimp paste. I use Mekhala, which is vegan.
- Vegetarian fish sauce can be substituted with 1 teaspoon low-sodium soy sauce plus ½ teaspoon fresh lime juice; use tamari to keep it gluten free.
- Store in an airtight container in the fridge for up to 5 days and thin with a splash of coconut milk when reheating.
Nutrition
Calories: 208kcal | Carbohydrates: 10.7g | Protein: 5.2g | Fat: 17.7g | Saturated Fat: 10.2g | Polyunsaturated Fat: 2.8g | Monounsaturated Fat: 3.8g | Sodium: 185mg | Potassium: 250mg | Fiber: 1.8g | Sugar: 4.5g | Vitamin A: 790IU | Vitamin C: 1.2mg | Calcium: 58mg | Iron: 2.5mg
