Thai Peanut Sauce

A versatile dipping sauce

Recipe by Lata Anand of Santa Clara, US

This sauce is very famous and versatile. You can use it as a dipping sauce for satay, dressing for Thai salad, and sauce for Thai wrap

Ingredients non vegetarian 6 servings

    • 2 tbsp. Massaman or red curry paste
    • ½ cup Peanut butter (creamy or chunky)
    • ½ tsp. Coriander powder
    • ½ tsp. Cumin powder
    • 1 can (13.5 oz.) Coconut milk
    • 2 tbsp. Brown sugar
    • 1 tsp. Paprika
    • 1 tsp. Vegetable oil
    • 2 tbsp. Soy sauce (mild)


    You can use Thai peanut sauce for many things. Serve on the side with appetizers or saute with Chicken to make Praram Chicken. 

    1. Heat 1 tsp vegetable oil in a saucepan and add small amount of coconut milk cream (float at the top of the can).
    2. Add curry paste, paprika, peanut butter, coriander powder, and cumin powder. Stir and cook on low heat until oil get separated.
    3. Add all coconut milk, brown sugar and soy sauce. Bring to a rolling boil and remove from the heat.

    Tips: if you are using only peanut chunks then add little corn starch in the end to make sauce thicker.