Go Back
–+ servings
Satay sauce with piece of tofu being dipped in

Satay Sauce (Thai Peanut Sauce)

No ratings yet
This creamy Satay Sauce tastes so good you'll want to drink it! It's a classic Thai peanut sauce that's nutty with a hint of spice, perfect for satay skewers and takes less than 10 minutes to make
Author: Ayeh Manfre
Course: Sauces
Cuisine: thai
Servings: 4
Calories: 226kcal
Print
Prep Time0 minutes
Cook Time8 minutes
Total Time8 minutes

Ingredients 

  • 1 tablespoon red curry paste
  • ¼ cup natural peanut butter
  • ⅔ cup canned coconut milk
  • 1 tablespoon soy sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon rice vinegar
  • 2 tablespoons water
  • ½ teaspoon oil
  • 1 tablespoon chopped roasted peanuts plus more for garnish
  • Serve with chicken or tofu satay skewers and lime wedges

Instructions

  • Add a dash of oil or oil spray to a small pot and add the curry paste. Fry down for 1-2 minutes to release its aromas
  • Add the coconut milk, peanut butter, soy sauce, sugar, vinegar, and water. Simmer on low-medium heat, continuously stirring
  • Cook down for 5-7 minutes, the sauce will slowly thicken up
  • Once it reaches your desired consistency, note it should be slightly thick but still runny enough to drizzle and fall off the back of a spoon. Take if off the heat, add the chopped peanuts and stir through
    Serve alongside chicken or tofu satay skewers with a squeeze of lime juice and enjoy your delicious Thai peanut Satay Sauce!
⭐️ Final Step! Would love if you left a rating and comment to let me know how it went. Your feedback helps inspire others and means alot ❤️

Notes

  • Cook on low - medium heat to avoid burning the sauce and ensure to whisk often as it will thicken fairly quickly 
  • Sauce consistency - you'll want the sauce to still be runny enough to drizzle or dip. If needed, add a dash of extra water to thin it out 
  • Spice level - adjust to taste and increase the red curry paste if you like it more spicy
  • Chopped peanuts - only add these at the end before serving to keep their crunch 
  • Freeze leftovers - you can freeze any extras in a sealed container or freezer bag for 1- 2 months then reheat straight from frozen or thaw first. You can portion it using an ice cube tray for easy thawing
 

Nutrition

Calories: 226kcal | Carbohydrates: 10g | Protein: 6g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Sodium: 165mg | Potassium: 233mg | Fiber: 2g | Sugar: 6g | Vitamin A: 591IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg
Keywords: easy recipe, peanut sauce, satay, thai peanut, vegan