This creamy Thai peanut sauce comes together in just 5 minutes with 8 simple ingredients. It’s savory, tangy, and a little sweet—perfect as a dip, drizzle or marinade, and way better than bottled!
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The Peanut Sauce You’ll Use on Everything
When it comes to sauces, I want something that pulls double duty: fast to make and endlessly versatile. Enter this Thai peanut sauce. It’s creamy and savory with a punch of lime and ginger, and the coconut milk makes it taste like it belongs on your favorite Thai restaurant menu. I use it as a dip for fresh spring rolls, drizzle it on noodles and spoon it over rice bowls. And lately, I’ve been tossing chickpeas in it for my beef teriyaki bowls (obsessed!).
Unlike other recipes that rely on water, I use coconut milk for a richer flavor and velvety texture. In just 5 minutes, you’ll have a homemade peanut sauce that’s perfect for dipping, drizzling or eating by the spoonful. #nojudgementzone
- Peanut butter: Creamy or crunchy both work since the sauce gets blended, but I usually reach for creamy. I like using natural peanut butter (the kind with just peanuts and salt) for a clean, nutty flavor that lets the other ingredients shine. Conventional peanut butter (like Jif or Skippy) works, too, and will make the sauce slightly sweeter and creamier thanks to added sugar and stabilizers. Both are delicious, so use your favorite!
- Coconut milk: Instead of thinning with just water (like many recipes), I use canned unsweetened coconut milk. It adds creaminess and a hint of sweetness. If you only have the carton kind, it’ll work, but your sauce will be thinner.
- Garlic + ginger: These add depth of flavor and zing. Fresh is best, but here’s my pro-tip: if you’re short on time, ginger paste from a tube (found in the produce aisle) works like a charm.
- Soy sauce: Adds salty, savory flavor. Just like my homemade teriyaki sauce, I stick with low-sodium so I can control the saltiness.
- Lime juice: Fresh lime juice is best for that bright, tangy finish. Bottled works if that’s what you have on hand, but fresh really makes the flavor pop.
- Fish sauce: This is what makes my peanut sauce recipe taste restaurant-worthy. I love the umami punch it adds, but if you’re vegetarian or vegan (or just not a fan!), leave it out—your sauce will still be delicious.
- Brown sugar: A touch of sweetness ties everything together. Honey or maple syrup are easy swaps and add a slightly different flavor twist.
See the recipe card for full information on ingredients and quantities.
Making homemade peanut sauce is so incredibly easy, in just two steps:
- Add ingredients to a blender or food processor.
- Blend until smooth, stopping to scrape down the sides as needed.
That’s it!
- For the creamiest consistency, I recommend blending rather than whisking by hand.
- Once you’ve blended the sauce, taste and adjust it to your preferences. Prefer more saltiness? Add soy sauce. Enjoy tangy? Add more lime.
- Turn up the heat with Sriracha, chili garlic sauce or a pinch of red pepper flakes.
- If the sauce feels too thick, add water 1 tablespoon at a time until pourable.
- This homemade peanut sauce keeps in an air-tight container in the fridge for up to 1 week.
My Favorite Ways to Use This Sauce
This is one of those sauces I double every time because it ends up on everything. Here are my go-to ways to put it to work:
- As a dipping sauce: It’s my go-to for dipping these Thai spring rolls, and also delicious with Copycat P.F. Chang’s Lettuce Wraps or avocado egg rolls.
- Tossed with noodles: Toss it with soba or ramen noodles, like in my Soba Noodle Salad or Chilled Ramen Noodle Salad.
- On a rice bowl: Drizzle it over this teriyaki steak bowl with creamy coconut rice.
- Atop your favorite protein: I love it brushed onto pan-seared chicken breasts, shrimp, beef satay or baked tofu.
- As a salad dressing or dip for fresh veggies: Whisk in a splash of water to thin it out for greens, or serve thick for dunking fresh veggies.
- Tossed with chickpeas: Trust me when I say this is life-changing.
Bottom line: If you can dip it, drizzle it or toss it… this peanut sauce makes it better!
Ingredients
- 1/2 cup creamy peanut butter
- 1/2 cup unsweetened coconut milk
- 2 cloves garlic, roughly chopped
- 2 teaspoons grated fresh ginger
- 1 Tablespoon soy sauce
- 1/4 cup fresh lime juice
- 2 teaspoons fish sauce (optional)
- 2 Tablespoons brown sugar
Instructions
- In the bowl of a food processor, combine the peanut butter, coconut milk, garlic, ginger, soy sauce, lime juice, fish sauce (optional) and brown sugar. Process until smooth. If the mixture is too thick, add room-temperature water, 1 tablespoon at a time, until it has reached a pourable consistency.
- Serve immediately or store in an air-tight container in the fridge for up to 1 week.
Kelly’s Notes
- Fish sauce is optional but it really rounds out the flavor profile and adds a great umami-rich savoriness to the sauce.
- Once you’ve blended the sauce, taste and adjust it to your preferences. Prefer more saltiness? Add soy sauce. Enjoy tangy? Add more lime.
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Because I can no longer save your recipes to Pinterest, I have decided to unsubscribe. Sorry!
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