This Thai peanut sauce is simple to make and has the finest flavor. This spicy, peanutty no-cook sauce is excellent as a dipping sauce for chicken, shrimp, and beef. For a quick pasta dinner, it’s even wonderful when tossed with warm cooked noodles.
| Prep Time: | 15 mins |
| Total Time: | 15 mins |
| Servings: | 16 |
Ingredients
- 1 ½ cups creamy peanut butter
- ½ cup coconut milk
- 3 tablespoons water
- 3 tablespoons fresh lime juice
- 3 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon hot sauce
- 1 tablespoon minced fresh ginger root
- 3 cloves garlic, minced
- ¼ cup chopped fresh cilantro
Instructions
- Mix together peanut butter, coconut milk, water, lime juice, soy sauce, fish sauce, hot sauce, ginger, and garlic in a medium serving bowl until well combined. Stir in cilantro just before serving.
Reviews
Solid recipe. The negative responses all have the same objection: the sauce is not sweet. This recipe is closer to an actual Thai recipe opposed to American Thai which always has added sugar to appeal to the American “palate”. The negative and at times combative reviews are more a reflection of the writer/cook than the recipe. I will be bookmarking your site.
Used 1 cup of coconut milk and 1 cup of peanut butter. Also added 2 tablespoons of sugar, but the salt almost overpowered it. This is definitely not what we usually have in Thai restaurants. More savory than sweet.
we made shrimp with this. its easier to dip a spoonful of peanut butter on whatever you mske. if you really really like peanut butter this recipe is for you
I have to agree with the one star reviews- way too much peanut butter- super thick. If you have to doctor it so much to make it decent then find a different recipe. I just wasted ingredients and can’t eat the result.
This was easy to make but found the finished product to be salty. Next time I wo Cut back on soy or fish sauce.
I have tried several recipes to find a match for the peanut sauce I fell in love with at a Saturday Market in Oregon. I no longer live there and I miss it. This recipe is dead on.
Added more coconut milk to thin
So I wasn’t sure how I felt about this – But my family absolutely loved it! We often buy a peanut coconut sauce that Whole Foods makes – and everyone swore up and down that this homemade version was way better. That said, I followed the recipe but based on other reviewers suggestions – I added a whole can of coconut milk and then adjusted a tad with brown sugar. Note: I started with natural organic peanut butter – where In the ingredients – it just says peanuts & oil. As a result, I added a spoonful of brown sugar for added flavor. Also, I didn’t have any fresh cilantro but I substituted for dried cilantro. I will say that herb gave it a lot of extra kick that was needed. Also, I allowed it to chill in the fridge for over an hour. It definitely tasted better after that as well. By increasing to a whole can of coconut milk – there’s enough sauce for multiple servings. Many thanks for this recipe!!
Love allrecipes
As good as any in a restaurant, definitely use coconut milk.
Tasted like over-salted peanut butter.
It was sooo, good !
The soya sauce and fish sauce amounts overwhelmed the peanut flavours to create an intensely salty sauce. I strongly recommend reducing the amounts of both.
I thought this peanut sauce was as good as any I have had at Thai restaurants. It made quite a lot so I halved the recipe , and had enough for dipping sauce for Summer Rolls, and then used it to coat Pad Thai noodles and chicken . Delicious. Will make some this week-end!
Easy. Turned out great
Perfect
The 2 stars are because I made it as it was written and I agree with the person who said it was too thick and peanut buttery without much taste of the other ingredients. I blended it all in the food processor which didn’t really smooth it out. I added more coconut milk – 11 oz total -(because that was the size of the carton of full fat coconut milk I was using. ) I added another Tablespoon of lime juice (because I had that amount left from my lime.) I also added more water to make a smoother and more saucy consistency. Then it tasted pretty good before refrigerating to blend flavors. I would eat it like that, but I think it can still be improved upon. I would make this again with those adjustments and try adding in another clove of garlic, an extra teaspoon of ginger and maybe a bit more hot sauce and see what that does for it. As it was, with the added ingredients, it was a lot of sauce, and it would be a great amount for a party. It could be that it will also need more fish sauce and soy sauce (I used tamari,) too. But, it was a good place to start as someone else said, and easy to play around with.
I really liked this! However, I feel like it was missing something.. any one else feel this?? What did you do?
It’s too thick, as the recipe is written. I doubled the lime juice, which doesn’t hurt the flavor a bit, and added a little more coconut milk until the texture came out right. Also, I used crunchy peanut butter, because why not? After those tweaks (which were really pretty low-level, for me anyway), it came out totally delicious. It makes a lovely low-carb meal spooned liberally over steamed cauliflower. Don’t skip the fish sauce. Seriously. It’s readily available at Asian markets and most big supermarkets.
Love, love this sauce! No cook, it’s thick and yummy!
I cut down a little on the lime and upped the hot sauce a bit. A few mins on the stove helped it all blend nicely.