Coconut meet peanut butter…
That’s what makes the magic of spicy Thai peanut sauce – the pairing of deliciously creamy and exotic coconut milk with nutty and earthy peanut butter. Red curry paste and brown sugar add a delicious Thai-spiced sweetness. And then there’s the touch of cayenne pepper to add a simmer underneath it all. It’s not an overwhelming heat – just enough to complement all the other flavors going on here (but add more if you want to kick it up a notch!)
This is an exceptional party sauce for chicken, beef, and shrimp satay. Or try drizzling it over salads for a real exotic flair. It’s delicious, too, simply mixed with noodles, or try it with grilled salmon. The flavors pair very well with the rich flavor of the fish.
Spicy Thai Peanut Sauce
- 1 1/2 cups peanut butter
- 2 cans coconut milk 13.5 ounce cans
- 1 cup dark brown sugar
- 2/3 cup red curry paste
- 2 tablespoons fish sauce
- 1/4 teaspoon cayenne pepper
- In a saucepan over medium heat, add the red curry paste and coconut milk. Stir to combine and heat until simmer.
- Add the peanut butter, dark brown sugar, fish sauce, and cayenne pepper. Stir to combine.
Simmer the sauce for approximately 5 minutes, stirring often, allowing the sauce to thicken. Add additional cayenne to taste if more heat is desired.
- Remove from the heat and allow the sauce to sit for 3 minutes. Serve the sauce warm.