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Thai Peanut Dipping Sauce

Thai Peanut Dipping Sauce

Slightly adapted from cookbook "Thai Cuisine"

Course DIP
Cuisine Thai
Keyword Asian, Thai, Dip
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 6
Author Sandra | Sandra's Easy Cooking


  • 6 Fl Oz Premium Coconut Milk about 1/2 can premium coconut milk
  • 2 Tbsp. Thai Red Curry Paste
  • 2/3 cup Creamy Peanut Butter unsweetened/(Organic)
  • 1/2 teaspoon Salt
  • 1/4 cup Sugar
  • 1 Fl oz Lime Juice, 1/8 cup freshly squeezed
  • 1/3 - 1/2 cup Water


  1. Add all the ingredients into a sauce-pan and bring everything to boil over medium heat. Keep mixing continuously.
  2. Turn down the heat and allow the sauce to simmer for about 4-5 minutes at the lowest temperature.

  3. Take it off the burner, and let the sauce cool down to room temperature before serving.

Recipe Notes

Place Peanut dipping sauce in a container with a fitted lid in the fridge for up to 10 days. This will create a sauce to thicken up, of course. What you will need to do is dilute it out with a small bit of water to desired consistency over low heat before serving. When I serve this meal, I serve it with lime and freshly picked Thai basil. I squeezed lime juice all over my food. It just gives an even better taste.

  • Shrimp: Marinate shrimp for about 15 minutes in the juice of 1/2 of lime, 1 tbsp. of soy sauce, 2 garlic cloves -minced and 1 tsp. of ginger. Grill, saute or bake shrimp for 5 minutes on each side. I like shrimp when I saute them.
  • Asparagus: Season it with salt, pepper and to go with the rest of the meal squeeze a bit of lime and drizzle with oil. Roast for 15-20 minutes. OR you can boil it for 10 minutes in salted water, then squeeze lime juice when it's done.
  • Rice in the pot: Wash rice 2-3 times, and soak for 10 minutes, drain the water out and refill the pot again -Usually, I measured water by going about the index finger thick (about 1/2-1 inch) above the rice. Add 1/2 teaspoon salt, mix, turn the heat on high, cover the pot. As soon as the water boil, take the lid off, mix the rice, then turn the heat to simmer, put the lid back on. Let the rice simmer for 7 minutes - keep the lid on. Turn the heat off, keep the pot on the "turned off" stove burner and steam for 7 more minutes, keep the lid ON the pot. I like rice the best made that way. After steaming, I add a drizzle of oil, mix it and serve.