Thai Peanut Sauce Recipe
This silky, no-cook Thai Peanut Sauce comes together in minutes with pantry staples. Spoon it over noodles, dunk spring rolls, drizzle grain bowls—so creamy and customizable!
Servings: 8
Cost: $5
Equipment
- food processor
- measuring spoon
- bowl
- whisk
Ingredients
- 1/2 cup creamy natural peanut butter
- 1/4 cup low-sodium chicken broth
- 3 tablespoons soy sauce
- 2 1/2 tablespoons honey
- 1 medium lime zest and juice
- 1 medium garlic clove minced
- 1 tablespoon red curry paste or curry powder
- 1 medium shallot chopped
- 2 tablespoons chili paste
- 2 tablespoons rice vinegar
Instructions
- In the bowl of a food processor or blender, add the peanut butter, broth, soy sauce, honey, lime juice and zest, garlic, curry, shallot, chili paste and vinegar.
- Blend to combine until smooth.
- Refrigerate for 1 hour or overnight.
Notes
- Consistency: For dipping, use less liquid; for drizzling, thin more. Sauce thickens in the fridge—loosen with warm water.
- Make it gluten-free: Use tamari or coconut aminos (reduce sweetener slightly).
- Allergy swaps: Almond, cashew, or sunflower seed butter work—flavor will vary.
- Storage: Refrigerate up to 1 week or freeze up to 3 months.
Nutrition
Calories: 134kcal | Carbohydrates: 13g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 451mg | Potassium: 162mg | Fiber: 1g | Sugar: 8g | Vitamin A: 20IU | Vitamin C: 4mg | Calcium: 19mg | Iron: 1mg