Thai Peanut Sauce

Serve this creamy and nutty dipping sauce at your next satay dinner



For the paste:

  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon coriander seeds
  • 1 clove garlic (chopped)
  • 1 teaspoon ginger (peeled and grated)
  • 1 Thai chili (chopped)
  • 2 teaspoon tamarind paste
  • 2 tablespoons smooth peanut butter

Remaining ingredient:

  • 400ml coconut milk


  1. In a small pan over medium heat, add turmeric powder, chili powder, ground cumin and coriander seeds. Cook until fragrant, about 1 minute.
  2. Turn the heat off and transfer the spices to a spice grinder, small blender or pestle and mortar. Add the remaining ingredients for the paste and blend.
  3. In a small pot over medium heat, add coconut milk and paste and whisk until the past has dissolved. Heat the coconut milk until hot (but not bubbling) and transfer to a bowl.
  4. Serve the Thai peanut sauce with vegetables and skewers or use it as a sauce for a stir fry. It’s delicious over rice!


This Thai peanut sauce will keep refrigerated for up to 3 days.

Keywords: recipe, dipping sauce, condiment, vegan, vegetarian

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