Thai Peanut Sauce, Easy Satay Sauce

Thai Peanut Sauce

Rich, decadent, smooth texture and perfect mingling of sweet and spicy undertones can never go amiss – This peanut sauce is everything that is expected of it, and more! All you need is a few minutes to make it from scratch, so it can be made in a jiffy for a lazy dinner, or when friends show up unexpectedly.

If you know me, I’m all about dips and condiments and sauces. Because the choice of sauce does make a huge difference in how a snack or dish would taste. A perfect sauce – like this Thai Peanut Sauce – can make all the difference in the world to your main dish. Know what makes the sauce a champion? Knowing that you can add it to different dishes – burger one day, salad the next, over rice noodles, as a satay dip on another – and get great results, every single time!

Thai Peanut Sauce – Makes delicious sauce for burgers.Another great feature – it can be made in advance and refrigerated for up to a week. Just add some water, heat before use and you’re good to go! Want it to last longer? Just divide it into smaller batches of individual servings and freeze for 3-4 months. You could thaw them, heat and use as and when needed. Being a near-perfectionist and near-snob when it comes to food, I prefer making it fresh – all it takes it 15 minutes at the most, in any case.

Please note that this recipe is adapted from the amazing Leela of She Simmers – I did make a few changes, like the usage of peanuts instead of unsweetened peanut butter and red curry paste of a different brand, not to mention the addition of Sriracha to make the sauce spicier.

Thai Peanut Sauce over Pad Thai Noodles and Fried Tofu


Serves 10-12

Preparation Time: 15 minutes


  • 1 cup peanuts
  • 1 tbsp ginger paste
  • 4 tbsp red curry paste (store-bought; I use the one from Thai Heritage brand)
  • 1 tbsp sriracha paste
  • 1-2 tbsp apple cider vinegar
  • 200 ml coconut milk
  • 1 tbsp sugar (refined/ palm)
  • Salt, to taste


Dry roast the peanuts in a shallow pan. Allow to cool and grind to a smooth paste. Alternately, you can use unsweetened peanut butter as suggested by Leela in her recipe, but I prefer how making peanut butter on my own gives me better control over ingredients (read sodium, preservatives, stabilizers, color and nutrition) and texture.

Blend all the ingredients in a blender.

Transfer the mixture into a saucepan and allow to simmer on low heat for 10 minutes. Allow to cool and transfer into a glass jar. After usage, refrigerate/ freeze the remaining sauce.



The sauce pairs remarkably with burgers, sandwiches, noodles, grilled meat, fried/ steamed tofu and paneer.

I’d love to hear how this recipe turned out for you, if you tried it. Do post a pic on Instagram and tag #fitfoodiediary in the picture!

NUTRITION INFORMATION (per serving – 2 tbsp)*

Energy 61.4 calories
Protein 2 g
Fat 5 g
Carbohydrates 3 g
Of which, Fiber 1 g

*Recipe is for 10-12 servings; all values in grams.

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