Thai Peanut Sauce (GF) – Culinary Seasons

This Thai Peanut Sauce recipe is simple to make and delicious plus it is gluten free. Pair the Thai Peanut Sauce with Thai Chicken Satay and Thai Beef Satay. Both satay recipes pair well with this peanut sauce because the aromatics in the marinades for the proteins are ingredients in the red curry paste. With the addition of coconut milk in the sauce and the matching aromatic flavors, the complexity of the satay and sauce is increased.

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Unsure of the Spice Level?

Despite Thai cuisine being known for using Thai chilis and curries to bring the heat, the spice level of this recipe can be adjusted easily. By reducing or increasing the red curry paste you will be able to make to the spice level of your liking. The recipe calls for 2-3 tablespoons, in the video I did 2 heaping tablespoons and the level of spice is a medium for me, but I like spice. I would recommend, if you are unsure of the spice level, start with one tablespoon or less and increase the amount of curry paste to get it to the spice level to which you are accustomed.

Peanut Sauce History and Variations

Peanuts are one of those foods, like the sweet potato, that have taken a world tour before landing in Southeast Asia. The prevailing theory is that peanuts were discovered by Spanish and Portuguese explorers in South America then brought back to Europe. From there peanuts were spread throughout Asia by trade routes making their way to Indonesia where peanut sauce was first created.

Read more on the sweet potato and its world tour in the recipe for Southwest Sweet Potato Salad

Over time, Thailand adopted peanut sauce from Indonesia. The peanut sauce you will most likely find in Indonesia, Thailand, Malaysia and Vietnam are nothing like the thicker peanut sauce that you can buy in the store. This recipe is on the thicker side but can be thinned down by not adding so much peanut butter, adding more coconut milk or by grinding peanuts as they would do in Asia to give the sauce a more fine ground peanut consistency.

Variations of peanut sauce have a wide range of interpretations around the world. In Southeast Asia alone there are hundreds of variations. European explorers brought back peanut sauce recipes that have become a variation all their own in countries such as the Netherlands. The U.S. version sold in stores caters more to the American palate, sweet & thick. But combining the American style mixed with some coconut milk and Asian aromatics makes a tasty sauce for other applications.

  • 3 ea Garlic Cloves minced

  • 3 Tbl Palm Sugar or 2 Tbl Brown Sugar

  • 1 ea Lime juiced

  • 1 can Coconut Milk or Lite Coconut Milk

  • 2-3 Tbl Red Curry Paste

  • 2/3 cup Creamy or Chunky Peanut Butter

  • 2 Tbl Rice Vinegar

  • 1/2 tsp Kosher Salt

  • 1/2 cup Chopped Peanuts

  • Mince the garlic & chop the peanuts.
  • In a pot combine all ingredients.
  • Heat over a medium heat.
  • Using a whisk, break apart the curry paste and peanut butter as it heats.
  • Once combined simmer for 5-10 minutes until it is thickened to the desired consistency.Should be pourable but thick.

    If too thick add water to thin.

  • Peanut sauce can be served warm or cold. If served cold it will be considerably thicker than when warm or at room temperature.Serve with the Thai Chicken or Beef Satay.Or use in a dressing, on soba noodles with some salmon.

    Enjoy!