Thai Ginger Peanut Sauce

By Ann Fulton

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In my quest to seek out and shine a light on one delicious recipe each week from other cooks, something from my friend Ann (yes, another Ann!) of Sumptuous Spoonfuls fame, caught my eye.  I adore Thai flavors, love all things peanut-ty, and haven’t made anything which fits that bill recently.  Having some ingredients that I knew would pair brilliantly with such a sauce, I went to work.

I remember Ann saying she should have doubled the recipe.  I absolutely agree.  This sauce can be paired with practically any meat, is perfect on Asian-inspired salads, and as a dipping sauce.  My 10-year-old, who prefers his salads without dressing, could have eaten this as soup!

I followed the basic recipe, which you can see by clicking here, making some changes.  Notably, I added ginger, a little lime juice, and some soy sauce.  Instead of brown sugar, I used honey.  A little cilantro sprinkled on top finished it off.  Oh, and I completely forgot that the original recipe called for simmering on the stovetop.  (Reading directions is not always my strong suit!)  To this end, my peanut butter had been sitting on the counter and had softened, making it easy to incorporate.

Having a container of this sauce at-the-ready in your fridge will provide endless possibilities for easy and delicious dinners.  What’s more, raw veggies might look even more appealing when you have this incredible sauce to plunge them into.  While it looks like a long list of ingredients to mix up, most are pantry ingredients that can be pulled together in a flash.  You will be glad you did!


Thai Ginger Peanut Sauce
  • 1/2 a 15-ounce can light coconut milk
  • 1/4 cup natural peanut butter, room temperature
  • 3/4 tablespoon fish sauce
  • 2 tablespoons red Thai-style curry paste (could use green; I happened to have red on hand)
  • 1 tablespoon honey
  • 1/2 teaspoon rice vinegar (could use white vinegar)
  • 1/2 teaspoon lime juice
  • 1 teaspoon minced ginger
  • 1 tablespoon soy sauce
  • 1/4-1/2 teaspoon Sriracha or cayenne, optional
  • chopped cilantro to taste, optional
  1. Whisk all ingredients together and store, covered, in the refrigerator until ready to use.  Perfect as a sauce for pasta, chicken, shrimp, veggies, salads, sandwiches, etc.  The other Ann also used it on a Thai-inspired pizza!
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The Fountain Avenue Kitchen

Thai Ginger Peanut Sauce with Jicama and Ginger Cumin Almonds

Try this sauce with Thai Bok Choy Salad! (Click on photo for recipe.)


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