DJ Foodielow-carb, low carb, sugar free, sugar-free, gluten-free, gluten free, primal, paleo

Thai Style Peanut Sauce

Prep: 15 min | Cook: 15 min | Total: 30 min | Servings:8


Thai Style Peanut Sauce
Thai Style Peanut Sauce
Thai Style Peanut Sauce
Peanut sauce is yum. Plain and simple. Its sweet, salty, fragrant and thick gingeriness always brings me comfort. It's yum.

It's commonly served in Thai restaurants with grilled satays, and a sweet cucumber salad. It's also quite tasty mixed with chilled noodles, for a peanutty pasta salad! Slap some grilled shrimp on a pile of chilled peanut pasta salad, garnish with a few cilantro sprigs and everyone in the neighborhood will come running!

It can be used as the base for curries. It's great mixed with a little more lime juice and peanut oil and used as a salad dressing! Serve it with grilled veggies or as the spread on a funky chicken sandwich!

It's very easy to make and just take a few minutes. Simply fry the garlic, ginger and curry paste for a moment. Add the remaining ingredients, simmer, stir, season and serves roughly eight 1-oz. servings! Yum.

. .
IngredientsCaloriesFatProteinCarbsFiberSA'sNet Carbs
1 tbsp (14g)  coconut oil (Buy Now) 1201200000
2 each (6g)  garlic clove, minced8002002
1 tbsp (6g)  fresh ginger, minced4.
2 tsp (10g)  red curry paste (Buy Now) 15012002
1/4 cup (64g)  natural peanut butter400322012408
1/4 cup (56.5g)  unsweetened coconut milk (Buy Now) 1001112002
1 tbsp (15.25g)  lime juice, freshly squeezed3.820.071.32.0701.25
2 tbsp (40g)  sugar free honey (optional) (Buy Now) 2500220184
salt and chili flakes, to taste0000000
Totals (of 8 Servings):676.6255g22.19g42.4g4.19g18g20.21g
Per Serving:84.586.88g2.77g5.3g0.52g2.25g2.53g *


  1. Over medium-low heat, saute the ginger, garlic, and curry paste in the oil until the garlic is translucent and the mixture is highly aromatic.
  2. Add the remaining ingredients to the pan.
  3. Simmer for 15 minutes.
  4. If mixture is too thick (Remember! It will thicken, when it cools), thin the mixture with more coconut milk.
  5. Taste and give final seasoning.
  6. Remove and cool or serve warm!

STANDARD FTC DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note, I only ever endorse products that are in alignment with my ideals and I believe would be of value to my readers.

* Learn More: More about this recipe and nutrition ...


Perfect, Ann! The bulk of the flavor profile is still there. The curry just adds depth. You just added a nice chunk of heat and some complementary flavors. I have no doubt that it was delish. Thanks for sharing! :)

 DJ  9/18/2014


Rather than use curry paste I used a couple of tablespoons of Sambal Oelek...which is an totally reminded me of what my dad used to make (he was in the Dutch Marines...and brought recipe back from Indonesia) Served with spicy chicken strips fried in butter...I am in low carb heaven. Thanks for the recipe... I love your site as a resource.

 Ann  9/18/2014


YAY! I concur, Heather. One of my favorites! :)

 DJ  8/21/2014


Fantastic! I used one pkg of truvia instead of sugar-free honey, but this was really, really good!!!

 Heather  8/21/2014