Peanut Garlic Sauce

Five ingredients, one blender, no cooking. This peanut sauce comes together in minutes and packs a punch that store-bought versions can’t touch. Fish sauce brings the salty, funky depth, red curry paste adds warmth and complexity, and raw garlic gives it a sharp bite that mellows when you pair it with hot food.

The chicken broth thins the peanut butter to a saucy consistency without watering down the flavor. You want it smooth and pourable, not thick like frosting. If your blender leaves it too thick, add broth a teaspoon at a time until it drizzles off a spoon.

This sauce works as a dip for satay skewers, a drizzle over rice noodles, or a marinade base for grilled chicken. It holds up in the fridge for several days and actually tastes better the next day once the flavors have had time to meld.

Kitchen Tips

• Use creamy peanut butter, not chunky. Chunky won’t blend smooth and you’ll end up with a gritty sauce.
• Taste before serving and adjust the fish sauce. Brands vary wildly in saltiness.
• If the garlic flavor is too sharp for you, let the sauce sit in the fridge for an hour. The raw edge softens.
• Warm the sauce gently before serving if it thickens up in the fridge. A few seconds in the microwave or a splash of warm broth loosens it right up.

Variations

• Coconut peanut: Add a splash of coconut milk for a creamier, milder sauce that’s great with shrimp.
• Lime and herb: Stir in fresh lime juice and chopped cilantro after blending for a brighter, fresher finish.
• Extra heat: Blend in a fresh Thai chili or a pinch of cayenne if you want the sauce to really bite back.