Just 15 minutes to this simple homemade Thai peanut sauce! Made with creamy peanut butter, light coconut milk, lime juice and fresh ginger, it’s full of flavor and far better than store-bought. Dairy-free, gluten-free and vegan when using maple syrup and tamari.

This homemade Thai peanut sauce was originally published in May 2013 and updated April 11, 2018 with new photos and improved instructions.

This easy Thai peanut sauce comes together in about 15 minutes and works as a dip, drizzle or sauce for many dishes.

Ready in 15 minutes and perfect for slathering, dunking or drizzling on nearly anything.

Use it to finish stir-fries, spoon it over grilled burgers, or serve it as a dip for vegetables, chicken or tofu.

A good homemade sauce can elevate any meal, and this one balances creamy peanut, bright lime, coconut richness and fresh ginger for authentic flavor without artificial ingredients.

The base ingredients are simple: creamy peanut butter, light coconut milk, lime juice, fresh ginger and garlic — all simmered briefly until smooth and slightly thickened.

Combine the ingredients in a small saucepan, warm and whisk until smooth, then simmer a few minutes. It’s straightforward, quick and healthier than many store-bought varieties because you control what goes in.

Tips & Tricks

1. Peanut butter: Natural creamy peanut butter is my preference, but regular creamy peanut butter works too. Avoid chunky varieties so the sauce stays smooth.
2. Ginger: Add more grated fresh ginger if you like a brighter, spicier kick.
3. Coconut milk: Shake or stir the can before measuring to ensure an even consistency.
4. Simmering: Keep an eye on the pan and whisk frequently. Maintain a gentle simmer—it can easily boil over or scorch.
5. Consistency: The sauce will thicken slightly as it cools. If you prefer a thinner sauce, reduce simmer time or add a splash more water.

Ingredients

• ⅓ cup creamy peanut butter
• ⅓ cup light coconut milk
• ½ cup water
• 1 tablespoon low-sodium soy sauce or tamari*
• 1 tablespoon honey or pure maple syrup**
• 1 tablespoon freshly squeezed lime juice
• 1 teaspoon rice vinegar
• 1½ teaspoons grated fresh ginger
• 1 clove garlic, minced
• Pinch of red pepper flakes (or more to taste)
• ¼ teaspoon sweet paprika

Instructions

1. Add all ingredients to a small saucepan. Set the pan over medium heat and whisk frequently until the mixture is smooth.
2. Bring the mixture to a low simmer, then simmer gently for 2–3 minutes, adjusting heat as needed and whisking occasionally, until slightly thickened.
3. Remove from heat and let cool for 5–10 minutes.
4. Serve immediately or cool to room temperature and store in an airtight container in the refrigerator.

Notes

Nutrition (per serving)

Additional Condiment Recipes You Might Enjoy:

• Dairy Free Sour Cream
• Dairy Free Nacho Cheese
• Homemade Enchilada Sauce
• Dairy Free Alfredo Sauce
• Dairy Free Pesto (3 Ways!)
• Peach Chipotle Barbecue Sauce
• Dairy Free Avocado Dressing

Did you make this recipe? Rate and review it below — I’d love to hear how you used the sauce.

Homemade Thai Peanut Sauce

Yield:
about 1 to 1 ¼ cups

Prep Time:
7 minutes

Cook Time:
8 minutes

Total Time:
15 minutes

Just 15 minutes to this simple homemade Thai peanut sauce! Filled with peanut butter, coconut milk, lime juice and fresh ginger, it’s super flavorful and far better than store-bought. Dairy-free, gluten-free and vegan when using maple syrup and tamari.

Ingredients

• ⅓ cup creamy peanut butter
• ⅓ cup light coconut milk
• ½ cup water
• 1 tablespoon low-sodium soy sauce or tamari*
• 1 tablespoon honey or pure maple syrup**
• 1 tablespoon freshly squeezed lime juice
• 1 teaspoon rice vinegar
• 1½ teaspoons grated fresh ginger
• 1 clove garlic, minced
• Pinch of red pepper flakes (or more to taste)
• ¼ teaspoon sweet paprika

Instructions

1. Add all ingredients to a small saucepan. Set the pan over medium heat and whisk frequently until smooth.
2. Bring to a low simmer, then simmer gently for 2–3 minutes, whisking occasionally, until slightly thickened.
3. Remove from heat and let cool for 5–10 minutes.
4. Serve or store in an airtight container in the refrigerator once cooled.

Notes

*To keep this gluten-free, use gluten-free tamari instead of soy sauce.
**To keep this vegan, use maple syrup instead of honey.

Nutrition Information:

Yield: 8
Serving Size: 1

Amount Per Serving:
Calories: 80Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 118mgCarbohydrates: 5gFiber: 1gSugar: 3gProtein: 3g

Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only.