Thai Style Peanut Sauce

This sauce is so easy to make and honestly, I could just about drink it, it's so nice.


  • 400ml can coconut milk
  • 1/4 cup Thai red curry paste (or use Massaman curry paste for a milder flavour)
  • 3/4 cup peanut paste
  • 1/2 cup sugar
  • 1/2 cup water
  • 2 Tablespoons white or cidar vinegar
  • 1 teaspoon salt


  1. Add all the ingredients to a heavy based pot and stir to combine.
  2. Heat the sauce on medium heat, stirring until the sauce comes to a simmer
  3. Reduce the heat and simmer for 5 minutes.
  4. Allow to cool and serve or store in glass jars in the refrigerator.


The sauce will keep for a couple of weeks in the fridge and can be frozen. The sauce will thicken and may need thinning with water.

Serve as a dressing or a sauce for chicken, vegetables or boiled eggs (Gado Gado style).