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Authentic Thai Peanut Dipping Sauce

A rich, balanced, and authentic Thai peanut sauce made with coconut milk, red curry paste, natural peanut butter, and the signature tang of tamarind. Perfect for chicken satay, spring rolls, or as a dressing.

Authentic Thai Peanut Dipping Sauce
Prep 5 min Cook 10 min Total 30 min Level Easy
Serves 8

Ingredients

Main

  • 1 cup Coconut milk (full fat) — Unsweetened
  • 2 tablespoons Thai red curry paste — Adjust to desired spice level
  • 0.5 cup Natural creamy peanut butter — Unsweetened, only ingredients should be peanuts and salt. Can substitute with finely ground roasted peanuts.
  • 1 tablespoon Tamarind concentrate — Adds essential sourness
  • 2 tablespoons Palm sugar — Finely chopped. Can substitute with light brown sugar.
  • 1 tablespoon Gluten-free soy sauce or tamari — Use fish sauce if not strictly vegan/vegetarian
  • 3 tablespoons Water (optional) — To thin out the sauce if necessary

Instructions

  1. Spoon the thick cream from the top of the coconut milk can into a small saucepan over medium heat. Simmer until the oil begins to separate, about 2-3 minutes.

    ~3 min
    If your coconut milk is entirely mixed and doesn't have a distinct cream layer, simply use 1/4 cup of the milk for this step.

  2. Add the red curry paste to the coconut cream. Cook, stirring continuously, until fragrant and the paste is fully incorporated into the cream.

    ~2 min
    Frying the curry paste releases its essential oils and maximizes flavor.

  3. Pour in the remaining coconut milk and whisk until smooth. Bring the mixture to a gentle simmer.

    ~2 min

  4. Whisk in the peanut butter, tamarind concentrate, palm sugar, and soy sauce (or fish sauce). Reduce heat to medium-low and simmer gently, stirring frequently, until the sauce thickens and the flavors meld.

    ~3 min
    The sauce will continue to thicken as it cools. If it becomes too thick, whisk in a tablespoon of water at a time until reaching your desired consistency.

  5. Remove from heat and let the sauce cool to room temperature before serving. Taste and adjust seasoning if necessary (more sugar for sweetness, tamarind for sourness, or soy/fish sauce for saltiness).

    ~15 min
Nutrition
165
Calories
4
Protein (g)
8
Carbs (g)
14
Fat (g)
7
Sat. Fat (g)
1
Fiber (g)
4
Sugar (g)
210
Sodium (mg)
0
Cholesterol (mg)
Equipment
  • Small saucepan
  • Whisk
  • Measuring spoons
  • Measuring cups
Tips & Storage
  • Always use full-fat coconut milk for the richest, most authentic texture.
  • If using whole roasted peanuts instead of peanut butter, grind them in a food processor until very fine but not quite a paste before adding them to the sauce.
  • Different brands of curry paste have varying spice levels; taste your paste before adding the full 2 tablespoons.
  • Storage: Store in an airtight container in the refrigerator for up to 1 week. The sauce will solidify when cold; reheat gently in the microwave or on the stovetop with a splash of water to restore its creamy texture.
Tags
authentic coconut condiment dairy_free dairy-free dipping sauce easy gluten_free gluten-free make-ahead nutty peanut sauce quick satay sauce spicy sweet and savory thai vegan vegan vegetarian

🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.

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