This is modified from Closet Cooking’s recipe, which I found too salty and not peanutty enough. This is a great topping for anything from Asian style sandwiches, cold peanut noodles (probably want to tone down the sodium even further for that by adding less fish sauce), spring rolls, etc. Add sweetness with sweet chili sauce, spiciness with more chili sauce or whatever you chose to use, more sodium with fish sauce.

Thai Peanut Sauce
Recipe type: Condiment
Serves: 6
  • 1 tbsp vegetable oil
  • 1 tbsp panang curry paste or red curry paste
  • ¼ cup coconut milk
  • ¼ cup chicken stock
  • 2 tbsp fish sauce
  • 2 tbsp lime juice
  • 2 tbsp brown sugar
  • 1 bird's eye chili, sliced OR 1 tsp chili garlic sauce OR ½ tsp sambal olek
  • ¼ cup peanut butter
  • 1 teaspoon sesame oil
  1. Heat oil and saute curry paste 1 min.
  2. Add everything else and stir over medium heat until simmering.
  3. Turn heat to medium low and stir until thickened to desired consistency.
Add crushed peanuts and / or grated carrot for texture. If you prefer peanut sauce on the sweet side, consider adding sweet chili sauce 1 tbsp at a time.