An easy Thai peanut sauce for chicken satay, beef satay, or even noodles. You can make this easy peanut sauce mild or spicy per your taste. This a sugar-free and ketogenic recipe, but follow the tips for subs.
There are a million different recipes for Thai or Vietnamese peanut sauce and they are all good. Some add add soy sauce, ginger, or garlic; others add vinegar, fish sauce or lime; still others call for chicken broth, coconut milk, or even applesauce. For sweeteners I’ve seen recipes call for anything from white sugar, brown sugar, coconut sugar, and honey.
How to make satay sauce or peanut dipping sauce?
You name a combination of ingredients and I have probably used it in an easy peanut sauce. At the moment, I enjoy using smooth peanut butter, coconut milk, garlic chile sauce, and Thai red curry paste. These ingredients make for a subtly spiced peanut sauce with a great depth of flavor.
Coconut milk adds a nice mellow-sweet flavor and great mouth feel. Garlic chile sauce has a nice chile and garlic flavor with a little bit of heat. Red curry paste is full of complex flavors like kaffir lime leaf and galanga.
To get the best flavor heat the curry paste in a pan with some oil until it’s fragrant. It really makes a difference. I buy a variety of Thai curry pastes at my local Asian market or on Amazon. My favorites are Mae Ploy Yellow, Red, Panang and Massaman curry pastes. They’re perfect for making an impromptu curry during the week and keep in the fridge forever.
This is an easy peanut sauce recipe for chicken satay or even beef satay. The flavors work well for both. I’ve even used leftover sauce on regular sauteed chicken breasts and grilled pork tenderloin, not to mention zucchini noodles. It literally tastes good on almost anything.
Peanut sauce variations and how to make it your own!
- Use almond butter, cashew butter, or macadamia nut butter instead of peanut butter
- Add sesame oil or toasted ground sesame seeds to make sesame noodles.
- Sweeten with applesauce, honey, brown sugar, white sugar or coconut sugar.
- Give it some umami with tamari soy sauce or Fish sauce.
- Add a little acid with cider vinegar, white vinegar, lemon juice, or lime juice.
- Give it some flavor with minced garlic, ginger, or both.
- Spice it up with cayenne, Siracha, chile garlic paste, jalapenos or serranos.
- Thin it out with coconut milk or chicken broth.
- Garnish with crushed peanuts, cashews, green onions, cayenne pepper, or cilantro.
Each serving of this easy Peanut Sauce has 3 net carbs.
[This post and recipe may contain affiliate links.]
Easy Peanut Sauce
- 1/4 cup smooth peanut butter (or almond butter)
- 1/3 cup full fat coconut milk from a can
- 1-2 tsp chile garlic sauce (found in Asian section of grocery)
- 1 tbsp Sukrin Gold or Swerve ( white, brown, coconut sugar, or honey)
- 1 tsp Tamari soy sauce (or coconut aminos)
- 1 tsp coconut oil, sesame oil, or olive oil
- 1/2 tsp Thai Red Curry Paste
- In a smallish microwave safe bowl, gently warm the peanut butter. Whisk in the chile garlic sauce, sweetener of your choice, and Tamari soy sauce.
- Put a small pan over medium heat and warm the oil. Add the Thai red curry paste and cook until very fragrant. Scrape the oil and curry paste into the bowl with the peanut butter and whisk to combine.
- Slowly add the coconut milk to the peanut butter mixture while stirring with a whisk. Taste and adjust seasonings. (If it doesn't "pop" add a little more sweetener or a squeeze of lime or lemon juice. You can also add a little fish sauce or salt.) Serve room temperature or slightly warmed.
- Makes just over 1/2 a cup, serving 4, at just over 2 tablespoons per serving. Refrigerate up to 5 days.