Creamy Thai Peanut Sauce – Gluten and Dairy Free

Silky smooth, peanut – y, simply decadent. Super amazing – and definitely the best in the world!


Serves: About 2 cups of sauce
Prep Time: 8 minutes


One 13.5 ounce can Light coconut milk (you can use full fat as well but it was super creamy with light)
¼ cup Red curry paste
¾ cup Smooth, unsweetened peanut butter
½ cup White sugar
2 tablespoons Apple cider vinegar
1/8 cup Water


Step 1:     Place all the ingredients in a small pot.
Step 2:     Bring mixture to a boil, whisking constantly, until smooth and boiling.
Step 3:     Simmer for about five minutes, or until the sauce has thickened and come together.


7 Comments Add yours

  1. Verena Poole says:

    I have been searching for a good peanut sauce recipe. I can’t wait to try this one.

    Liked by 1 person

    1. Zoe says:

      I hope you like this one! It has been our family’s favorite for years!


  2. FOOD & DIRT says:

    Would substituting honey instead of white sugar still give it the same consistancy? Thx

    Liked by 1 person

    1. Zoe says:

      Hmm. I bet the texture would be fine, but there may be a strong honey flavor. (that might be really tasty, though. Sort of a honey peanut) You might not want to add the water until you see how thick it is. If you try it, please tell me how it goes!

      Liked by 1 person

      1. Zoe says:

        Subbing a few drops of stevia for the sugar does work, though. It is a little bit thinner.

        Liked by 1 person

      2. FOOD & DIRT says:

        Thanks for the tips, really appreciated. I will keep you posted 🙂

        Liked by 1 person

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