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Thai Peanut Sauce

Course: Sauces & Gravies
Cuisine: Thai

Ingredients

  • 1 16-Ounce Jar Natural Unsweetened Smooth Peanut Butter
  • 1 15-Ounce Can Cream Of Coconut (See Note 1)
  • 2 Tablespoons Soy Sauce
  • 2 Tablespoons Lemon Juice
  • 2 Tablespoons Massaman or Red Curry Paste (See Note 2)
  • 1/2 Teaspoon Salt

Instructions

  • Combine all ingredients in medium saucepan over medium-high heat, stirring constantly until well combined and heated through. Do not let the mixture scorch the bottom of the pan. Remove sauce from heat and cool slightly.
  • Serve over chicken or fried tofu with parboiled bok choy or fresh spinach and rice.
  • Sauce will keep in the refrigerator for weeks or it can be frozen. Refrigerated peanut sauce may need to be thinned with a little water or coconut milk upon reheating.

Notes

  1. Or one 13.5-ounce can Coconut Milk and 3/4 cup sugar (or to desired sweetness).
  2. The amount of curry paste can be adjusted to vary the heat to your taste. Use Red Curry Paste for spicier palates or Massaman Curry Paste for a milder, though slightly different flavor.