Thai Peanut Sauce

A gently warmed peanut sauce balances coconut richness with curry heat, soy salt, tamarind depth, lime acidity, and restrained sweetness.

20 min

1.5 cups

Glossy Thai-inspired peanut sauce fills a small ceramic bowl beside a spoon.

Ingredients

1/2 cup natural creamy peanut butter, well stirred

1/2 cup unsweetened coconut milk, well shaken

1 tbsp red curry paste, plus up to 1 tsp for adjustment

2 tbsp low-sodium soy sauce, plus up to 1 tsp for adjustment

1 tbsp tamarind concentrate

1 tbsp fresh lime juice, plus up to 1 tbsp for adjustment

2 tsp light brown sugar, plus up to 1 tsp for adjustment

1 small garlic clove, finely grated

1 tbsp finely chopped roasted peanuts, for optional garnish

2 tbsp warm water, plus up to 4 tbsp to thin

Equipment

Small saucepan · Whisk · Measuring spoons · Grater · Covered storage container

Avoid a split sauce

Keep the pan over low heat and whisk continuously; boiling can make the peanut butter oily and grainy.

Use it as a dip or drizzle

Scatter the chopped peanuts over the sauce if desired; satay, noodles, and vegetables are optional pairings.

Prepare and combine

01. Stir the peanut butter smooth, shake the coconut milk, grate the garlic, and measure the ingredients before heating.

02. Whisk peanut butter, coconut milk, curry paste, soy sauce, tamarind, and garlic in a saucepan until mostly smooth.

Warm and season

03. Warm over low heat for about 3 minutes, whisking and scraping the bottom; stop once glossy and steamy, before bubbling.

04. Remove from heat and whisk in brown sugar and lime juice until the sugar dissolves.

Thin and adjust

05. Whisk in warm water gradually until the sauce falls in a thick ribbon and briefly holds its shape.

06. Taste, then use reserved soy, curry paste, lime, or sugar in small additions, whisking and tasting between changes.

Rest and serve

07. Rest for 5 minutes, then whisk; use a little more warm water if cooling has made the sauce too thick.

08. Scatter the chopped peanuts over the sauce if desired; serve warm, or refrigerate covered for up to 4 days and loosen with warm water before serving.