This easy Thai Peanut Sauce is the perfect blend of sweet and spicy, makes an excellent satay and can double as a dressing for your Thai Style chicken salad.
Not long after I discovered my intense love for peanut sauce, and in between my intense love for all things food, and right after I made so many recipes that contained peanut butter, I started eating a store-bought Thai Chicken Salad that had the absolutely best peanut sauce salad dressing ever, I finally created this one.
Now I can wean myself off the store-bought peanut sauce and make this one. Work with me on this one peeps, cause we all know that home-made is great and that store-bought sometimes is convenient. Maybe I will settle for both. You see, no one warns you about that thing called time. It just ostensibly shows up and when we are in a pinch convenience wins all of the time.
I also know that my version has less sugar and less carbs as well. I need to drill that into my little head don’t I?
- 1 (13.5 ounce) can coconut milk (full-fat )
- 1/8 cup Thai red curry paste
- 3/4 cup natural (unsweetened) creamy peanut butter
- 1/2 Tablespoon salt
- 1 teaspoon fish sauce
- 1/3 cup Swerve Sweetener
- 2 Tablespoons Apple Cider Vinegar
- 1/4 Teaspoon Sesame chili oil
- Water if needed
- Combine all ingredients except sesame chili oil in a medium saucepan and bring to a very gentle boil over medium heat, whisking constantly.
- Let the mixture simmer for 3-5 minutes over low heat; be careful not to let the mixture scorch at the bottom of the pot.
- Remove from heat, stir in the sesame oil, and let the sauce cool for at least 5 minutes. The sauce will thicken as it cools.
- I only recommend adding the water if you want to use as a salad dressing. If you want to use a a satay, don’t add water.
- I added 1 teaspoon of water for every two tablespoons of peanut sauce.
- Serve immediately or refrigerate in a sealed container for up to 1 month, or freeze for up to 3 months.
Thanks for stopping by and have a great day.