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A word about this recipe: If you're looking for a Chinese-style peanut sauce that goes over noodles or Vietnamese-style peanut sauce that is served with fresh spring rolls, this is not it. You can use this sauce in that way, if desired. But this is a Thai satay sauce which is on the sweet side, has a flavor that is found in Thai curry (but is not supposed to be hot), and is served as a dipping sauce for Thai-style satay. If you're looking for the kind of peanut sauce that contains Chinese ingredients such as sesame oil, chili sauce, or hoisin sauce, this is not it. Thai-style satay sauce does not contain any of those ingredients and is not seasoned in the same way. Also, this recipe makes a huge amount. If you've been to Thailand, you'll know satay sauce is served in small amounts on a tiny little plate alongside the satay. I would say this amount of sauce is enough for 60-70 Thai-sized grilled satay which should serve more than 10 people as an appetizer.)



Total time

13 minutes




  • 13½ ounce full-fat unsweetened coconut milk (can of)
  • 2 ounces thai red (mom ’ s preference and mine too, or massaman curry paste, milder but flavorful)
  • ¾ cup unsweetened creamy peanut butter (natural, do not use regular peanut butter or anything with added emulsifiers it must be the type of natural peanut butter that comes with natural peanut oil on top and no sugar added i often use smucker ' s.))
  • ½ tablespoon salt
  • ¾ cup sugar
  • 2 tablespoons apple cider vinegar (or white vinegar, do not use white wine, red wine, balsamic, or anything else, not even rice vinegar)
  • ½ cup water


  1. Put everything into a medium heavy-bottomed pot and bring to a very gentle boil over medium heat, whisking constantly.
  2. Let the mixture simmer for 3-5 minutes over low heat; be careful not to let the mixture scorch at the bottom of the pot.
  3. Take the pot off the heat, let the sauce cool down to room temperature (or slightly warmer), and serve the sauce with satay or fried tofu.
  4. View the recipe instructions at




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