Thai Peanut Sauce is a quick sauce that is bursting with rich and spicy flavors. It is perfect on chicken or your favorite salad to kick up your meal a notch.
Thai Peanut Sauce
I have recently become OBSESSED with this Thai Peanut Sauce. I have put on everything from a chopped salad, to flatbread pizzas and crock pot chicken. It is such a versatile sauce that has so much depth of flavor with a kick of spice. While it requires a few extra ingredients, it is as easy and tossing in your blender and hitting start. Within 5 minutes, you will have a jar of this amazing sauce ready for so many great dishes!
Use it for dipping these Thai Peanut Chicken Tenders or toss it with this Light Wonton & Thai Peanut Sautée. No matter what you use it with, I guarantee it will be a winner!
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Life has seemed so busy lately, despite not working as much this summer. It is really amazing how you can fill your days and weekends so quickly in the summer with outdoor activities, family gatherings, and weekend obligations. I have four days a week off in the summer, but those days have been filled with everything from golf to bachelorette getaways to family being home for the weekend. I wouldn’t have it any other way, but it just amazes me how quickly these months fly by!
I am taking most of next week off for a week away at a lake cabin with my entire family. While I fully anticipate there being stressful moments organizing 14 people in one house, I am hoping it is a great way to relax and catch up with family! Do you have any exciting plans this summer?
- ¾ c. light coconut milk
- ½ c. peanut butter
- 2 Tbsp. sesame oil
- ¼ c. fresh lime juice
- 2 Tbsp. soy sauce
- 3-4 thai chili peppers, seeded, deveined & chopped -OR- 1½ tsp. crushed red pepper flakes
- 1 Tbsp. rice wine vinegar
- 1 Tbsp. honey
- ¼ tsp.ground ginger
- Place all of the ingredients in a blender and puree for 60 seconds or until smooth. Store refrigerated for up to one week.
What a great sauce! I could not believe how good it was when I tasted. Saving in the recipe book!
I’m thrilled to hear you loved it!
hi, made the sauce tonight and the only thing that i changed was the red pepper flakes, my husband is not a fan if real hot food. it was good and almost great, do you think that the ground red pepper could have made that big of a difference? I would love to try it again if I can get a touch more favor. is there something else I could add?
The pepper flakes are really only adding spice. If you are looking for more flavor, a dash of fish sauce might do the trick!
How long does this sauce last in the refrigerator? Is it possible to use it in freezer recipes, or would freezing it not be a good idea? It looks delicious, I’m just not sure I would use two cups of it all at once with just two people in my household.
I have actually used this sauce with freezer recipes myself and it works great. You could freeze the sauce alone or with a meal and it should last well. I keep mine refrigerated for up to a week.
can you buy it in a store
You can always buy it, but it won’t be as fresh and flavorfull as the homemade version.
Is the light coconut milk sweetened or unsweetened?
It is the canned version, which I believe is sweetened.
We aren’t a spicey food loving family, would this still be yummy without any chillies or peppers?
YES! It has lots of layers of flavor, so leaving out the heat would be just fine.
I think its RICE VINEGAR not RED RICE VINEGAR or maybe RED WINE VINEGAR.
I used RICE vinegar.
super yummy.
Hi, so I made the recipe according to directions, except I added a cup and a half of broth and then a cup and a half of sauce. The sauce was good, however, I totally agree with the other reviews: I had to cook it for an additional 10 minutes, and I probably could have cooked it another 5 more, because some parts of the chicken were a little tough. I have an Instant Pot by the way.
Ultimately, I ended up whipping together my own sauce (which is basically a combo of peanut butter, soy sauce, honey, and sriracha) and it tasted more like a peanut satay sauce. To be honest I preferred it. I hate to say it but I wont be making either of these recipes (for the chicken or the sauce) again.
Oops sorry I meant to post this for the chicken recipe
Could I use lemon juice instead of lime? Could I use almond butter rather than peanut butter?
I think both substitutions should work fine!
Made this sauce and the eggrolls. I wisely doubled the recipe for the peanut sauce, knowing we would love it, which we did! I plan to add the peanut sauce to broccoli slaw and shredded chicken for my lunches this week. Thanks so much!
That sounds delicious!
Good taste but I put the dressing recipe in my food app and YIKES!!!! This dressing is extremely high in calories. So much so that to use it on my diet I couldn’t eat more than 1-2 couple tlbs at a time. Do you happen to have a lighter version? Thanks!
Hi Kim, My Fitness Pal shows that a 2 Tbsp. serving has 75 calories. About 85% of those calories are coming from the peanut butter, which is definitely a necessary ingredient.
You could try substituting powdered peanut butter for regular peanut butter. That would give you the peanut flavor and save you a lot of calories.
Quick question – I could not do d light coconut milk, only regular in a can. Will that make much of a difference with this recipe?
It will still taste great, just have a bit more fat and calories.
This recipe looks great! I was thinking that for a sprinkle topping to break up ramen noodles.