Amazing. Seriously amazing. This is the easiest and most incredible peanut sauce you will ever eat. I could drink the stuff! The first time we made it, I told my husband that I would rather have this sauce than dessert. It’s that good. ”So what do you eat it with?” you might ask. Just about anything. We’ve eaten it with Satay (marinated, skewered and grilled meat), on salads and sandwiches, but most often we eat it on rice with stir fry veggies and sliced grilled chicken. I am a big fan of make ahead meals, and this one has become one of our favorites. This sauce freezes well. It does get a lot thicker when it thaws out than fresh, but it still tastes awesome. In fact, the sauce thickens considerably even after refrigeration. I just add a little water to thin it out if I need to. Freezing in ice cube trays, then storing the cubes in a freezer ziploc make using the frozen sauce more convenient. When chicken goes on sale, I’ll buy a bunch and marinate and freeze half, then we grill the rest, slice it and put it in the freezer. We always keep a bag of stir fry veggies in the freezer (Costco’s are my favorite), and all you have to do is make rice and pull the premade chicken, sauce, and veggies out of the freezer for a quick dinner. Don’t you just love that? What are your favorite make ahead meals?
Thai Peanut Sauce
Submitted by Mindy~ The Sisters Cafe
One 13.5 ounce can of coconut milk
2 ounces (approx 1/4 cup) of Thai red curry paste
3/4 cup unsweetened (natural) peanut butter — the kind that has a layer of oil on the top. I use Adam’s.
1/2 Tablespoon salt
1/2 cup sugar
2 Tablespoons apple cider vinegar or white vinegar (Do not use any other type of vinegar, including rice vinegar)
1/2 cup water
Combine all ingredients in a medium pot and bring to a very gentle boil over medium heat, whisking constantly. Reduce the heat to low, and let the mixture simmer for 3-5 minutes, again whisking constantly. Be careful not to let the mixture scorch at the bottom of the pot. Remove from heat and let the sauce cool to room temperature or slightly warmer before serving.
Recipe Source: Adapted from SheSimmers
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This looks really good. I love the idea of freezing in ice cube trays and then pulling out for easy stir fry!
I love this peanut sauce! Isn’t Shesimmers.com the best Thai food blog?! I love it. My favorite thing to do with this peanut sauce is to thin it down with some vinegar and make a Thai chicken salad. I use mixed greens, grilled chicken, chopped peanuts and won ton strips, drizzled with this delicious peanut sauce. It’s so tasty!
Amber, I totally agree. Shesimmers is awesome! I’ve made your salad minus the won ton strips… definitely going to add those next time. Thanks for sharing!
yay I have been waiting for you to post this! I LOVED it in Utah when you made it for everyone (this is that recipe, right?!) Ironically we had rice and chicken last night and I made the spicy peanut sauce from another fave recipe and Eric was wishing it was a creamier peanut sauce… I wish I would have checked the site first – i should have made this!! :)
Made this for dinner tonight and loved it!! Eric raved that he could drink it! I told him u said the same thing, haha! Thnx for the yummy recipe- I’m going to use this one a ton!
I made this for dinner tonight and I’m hoping there will be some left for my husband! It is so good! Thanks for sharing!
I know I’ve already commented twice but I had to leave just one more… I made this for dinner last night again and it was amazing as usual. THis time I only had half the red curry paste I needed so I subbed green curry paste. Also I didn’t have suger-free peanut butter so I used Skippy and cut down the sugar by half. It was still incredible! Our favorite way to eat it is over stir fried veggies and chicken. THanks for the great recipe sis- it’s a family fave now!
I am not sure about one of your comments. Do you use this peanut sauce to marinate chicken also?
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