Published Mar 5th
Prep 15m Cook - Additional - Ready In 15m
Servings 1 1/2 cups Calories 122.9

This robust and flavorful peanut-based Thai sauce may be prepared as spicy as you prefer. When used for noodles or chicken, it’s simply delicious.

Recipe Ingredients

  • 3 tablespoons brown sugar
  • 2 tablespoons rice wine
  • 2 teaspoons rice wine vinegar
  • ¼ cup coconut milk
  • ¾ cup peanut butter
  • ¼ teaspoon curry powder
  • 2 teaspoons dark soy sauce
  • ¼ teaspoon toasted sesame oil
  • ½ teaspoon minced garlic
  • ½ teaspoon sweet chili sauce
  • 1 teaspoon minced pickled ginger
  • ½ teaspoon fish sauce

Cooking Directions

  1. 1 Mix together the brown sugar, rice wine, and rice wine vinegar in a small bowl until smooth.
  2. 2 Combine the coconut milk and peanut butter in a small saucepan over low heat. Heat and stir until the peanut butter melts, being careful to not allow the coconut milk to boil. Stir the sugar mixture into the coconut milk mixture; pour into a bowl; stir in the soy sauce, sesame oil, garlic, chili sauce, ginger, and fish sauce.

Nutrition Facts

  • Calories 122.9
  • Carbohydrate 7.1 g
  • Fat 9.2 g
  • Fiber 1.1 g
  • Protein 4.2 g
  • Saturated Fat 2.6 g
  • Sodium 145.8 mg
  • Sugar 4.9 g

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  1. Followed the recipe except for omitting the fish sauce and using dried ginger instead of pickled, but something about the amounts seems off. The peanut butter/coconut milk was way too thick. It didn't get melty as it heated, just seemed to get thicker (more so than the peanut butter right out of the jar. I - Read more ...
  2. Made exactly according to the recipe except I didn't have any rice wine so I doubled the rice wine vinegar. Served with spaghetti noodles and chicken. It tasted great but the leftover sauce was a little thick and gloppy so I thinned the leftover with a couple Tbsp. of coconut milk. This is almost identical - Read more ...
  3. Man this was good!
  4. The natural style peanut butter works well in this sauce and like other reviewers I added more coconut milk because the can is barely used when prepared as directed it doesn't hurt it and it make more. I used equal parts peanut butter coconut milk. Also I did not use the sweet chili sauce but - Read more ...
  5. Great recipe. Better if made ahead to allow flavors to meld. Added some red pepper flakes for a little kick. Served with satay chicken skewers from Costco that are ready in 20 minutes. Great condiment.
  6. Believe it or not I had all the ingredients for this sauce in my house. But my peanut butter never melted after I stirred in the coconut milk it turned a dark caramel color and sat there looking lumpily up at me. So I had to whisk in quite a bit more coconut milk to - Read more ...
  7. This is a relatively easy recipe with authentic flavor. I didn't have pickled ginger so I just used a bit of fresh. Tastes like the restaurant down the street. Thanks!
  8. I didn't follow directions my bad. I put everything in the sauce pan and looked back and it was thick like sour cream. SO...I added the whole can of cocount milk and added another t. of curry and 2 T of sambal one would probably suffice for tamer tastebuds then ran it thru the blender. - Read more ...
  9. This recipe was great! It is very versatile I like that the measurements of the ingredients can be adjusted to your preference (adjust the curry and chili sauce for level of heat). I didn't have the toasted sesame oil or the rice wine vinegar on hand and it was still very good! I served it - Read more ...