Peanut Sauce (Rickert)

A proper Thai peanut sauce that starts with boiling coconut milk and builds from there. Red curry paste and Thai chili paste go in first, dissolving into the hot coconut milk to create a spicy, fragrant base. Then three-quarters of a cup of peanut butter stirs in with sugar and salt for a thick, creamy sauce that clings to skewered meat like it was born for satay.

The double-paste approach gives this sauce more complexity than recipes that use just one. Red curry paste brings lemongrass, galangal, and dried chilies, while the Thai chili paste (nam prik pao) adds a roasted, slightly sweet heat from charred shallots and dried shrimp. Together they create layers of flavor that a single paste can’t match.

Five minutes of cooking after everything is combined lets the flavors meld and the sauce thicken to the right consistency. It should coat the back of a spoon but still flow easily.

Chef Tips

• Shake the coconut milk can well before opening. The fat and liquid separate, and you need both incorporated for a smooth sauce.
• Start with less chili paste if you’re heat-sensitive. You can always add more, but you can’t take it back.
• Use creamy peanut butter, not chunky. You want a smooth, uniform sauce. Natural peanut butter works but may need extra stirring.
• This sauce thickens as it cools. Thin with a splash of coconut milk or water when reheating.

Variations

• Satay dipping sauce: Serve warm alongside grilled chicken, pork, or shrimp skewers for classic Thai satay.
• Noodle sauce: Toss with cooked rice noodles, shredded cabbage, and chopped peanuts for a quick pad Thai-inspired bowl.
• Almond butter swap: Use almond butter instead of peanut butter for a milder, slightly sweeter sauce that works well with vegetables.