Thai Peanut Sauce


  • 2 cups unsweetened coconut milk (not cream, not butter), or one 13.5 ounce can
  • β…“ cup red curry paste
  • ΒΎ cup natural creamy peanut butter (ingredients list must only contain peanuts and salt – no emulsifiers or sugar!)
  • ΒΌ nam pla, or fish sauce (for which there is no substitute, don't ask)
  • Β½ sugar in the raw
  • 2 tablespoons rice wine vinegar (no substitutions)
  • ΒΌ warm water, as needed


  1. Combine all ingredients in a medium-sized pot over medium heat.
  2. Stir constantly, allowing all ingredients to come together on their own time. Add a splash of water occasionally, to slowly thin out the sauce.
  3. Once sauce is entirely incorporated, remove from heat and allow to come to room temperature. Use immediately, or store for later use.


  • This makes a rather large quantity, but because of the high sugar content it will keep basically forever in the fridge. Put it in a lidded mason jar in the fridge and crack it open every time you make spring rolls, satay, or want a yummy spread for that fresh sandwich you just made.