This Thai Peanut Sauce Recipe , also known as Nam Jim Satay, is an amazing creamy sauce popular in Thailand. It's often paired with grilled foods like chicken or tofu satay. Imagine your favorite smooth peanut butter mixed with coconut milk and spiced up with a bit of red curry paste. It's a bit sweet, a bit spicy, and totally delicious. Some people even like to add a splash of lime juice for an extra zing. This versatile sauce is great for dipping or drizzling over salads, and it's super easy to whip up for a snack or a party. Once you try it, you’ll want to put it on everything!
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The Thai Peanut Sauce, also known as Nam Jim Satay, comes from Thailand and is closely tied to Thai street food culture. It shows influences from Southeast Asia, especially Indonesia, where satay (grilled skewered meats) is a beloved dish. This sauce has become a must-have in Thai cuisine due to its creamy texture and delightful blend of sweet, savory, and spicy flavors.
This was inspired by my other recipe on this site, and pairs well with this amazing sidedish recipe. Contextual, in-content links are far more valuable than a group listed at the bottom of the post.
In This Post
- Visual Walk-Through
- Jump To The Recipe
- Ratings
- Why I love This Recipe
- Frequently Asked Questions
This Thai peanut sauce recipe encapsulates the flavors of my childhood
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Sawasdee Kha, (Hello)
I find this Thai peanut sauce recipe also known as Nam Jim Satay to be more than just a sauce—it's a little piece of my heritage that I can share with friends and family around the world. This recipe means a lot to me as it encapsulates the flavors of my childhood and the warmth of Thai hospitality.
Here are three things I particularly love about this Thai peanut sauce recipe:
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- Versatility: I adore this peanut sauce's versatility. Whether it's a dip for satay, a dressing for salads, or a flavorful addition to wraps, it always adds a unique touch that transforms a simple dish into something special.
- Rich Flavors: The combination of creamy coconut milk, nutty peanut butter, and the spice from the red curry paste creates a complex flavor profile that is irresistibly delicious. Each ingredient contributes to a perfect sweet, savory, and spicy balance.
- Culinary Journey: Preparing this sauce is not just about cooking, it's about taking a culinary journey back to Thailand. It's a way to keep my culture alive in my kitchen and share the delightful tastes of Thai cuisine with others. The peanut sauce is a delicious ambassador of Thai culinary heritage.
This recipe is not just about cooking; it's about connecting with my roots and sharing the joy of Thai food with others.
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WELCOME TO MY HOUSE! COME MAKE THIS THAI PEANUT SAUCE RECIPE (Nam Jim Satay)WITH ME!
Ingredients
This Thai peanut sauce recipe starts with creamy coconut milk that adds a lush, smooth base, making everything rich and velvety. Then, we stir in some creamy peanut butter, which brings a deep, nutty flavor that's key for that authentic taste. To spice things up, a dash of red curry paste injects a vibrant kick, perfectly balancing the sweetness and richness of the sauce. Each ingredient works together to create a mouthwatering sauce packed with flavor!
- Coconut Milk: Adds a creamy texture and a subtle sweetness that balances the heat of the spices.
- Creamy Peanut Butter: Provides a rich, nutty base for the sauce, thickening it and giving it body.
- Red Curry Paste: Infuses the sauce with a depth of Thai spices and a slight kick of heat.
- Brown Sugar: Sweetens the sauce slightly, enhancing the complexity of the flavors.
- Fish Sauce offers a burst of umami flavor and adds a necessary saltiness that ties all the flavors together.
- Tamarind Paste is optional but adds a tangy flavor that complements the sweetness and richness of the other ingredients.
- Soy Sauce: Introduces a mildly fermented depth, reinforcing the umami undertones.
- Ground Cumin: Adds a warm, earthy spice note that pairs well with the sauce's sweetness.
- Lime Juice: Brightens the sauce with a fresh, citrusy zing, cutting through the richness.
- Crushed Peanuts: Used for garnish, they add a delightful crunch and intensify the nutty flavor.
- Chopped Cilantro: Also used for garnish, it brings a fresh, herby lift that contrasts beautifully with the deep flavors of the sauce.
See the recipe for actual quantities.
To make the sauce, grab a medium saucepan and mix the coconut milk, peanut butter, red curry paste, brown sugar, fish sauce, tamarind paste (if using), soy sauce, and ground cumin until everything is smooth. Combine Ingredients: In a medium saucepan, combine the coconut milk, peanut butter, red curry paste, brown sugar, fish sauce, tamarind paste (if using), soy sauce, and ground cumin. Mix these until smooth.
Place the saucepan over medium heat and bring the mixture to a gentle simmer. Remember to stir frequently to prevent the sauce from sticking to the bottom of the pan.
As the sauce warms up and the flavors come together, check the thickness. If the sauce is too thick, you can add up to ¼ cup of water and stir well to mix it in.
Don't forget to add the lime juice! Once the sauce has been simmering for 5 to 10 minutes and the flavors have melded together, take it off the heat and gently stir in the lime juice. Taste the sauce and add more lime juice if you want it tangier.
Garnish and Serve: Pour the sauce into a serving bowl. Sprinkle the top with crushed peanuts and chopped cilantro for added flavor and a beautiful presentation.
![](https://susiecooksthai.com/wp-content/uploads/2024/05/Penut-Sauce-3.jpg)
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Thai Peanut Sauce (Nam Jim Satay)
- Total Time: 20min
- Yield: 8servings 1x
Ingredients
- 1 cup coconut milk
- ½ cup creamy peanut butter (natural, unsweetened)
- 2 tablespoons red curry paste
- 2 tablespoons brown sugar
- 2 tablespoons fish sauce
- 1 tablespoon tamarind paste (optional, for a touch of tanginess)
- 1 teaspoon soy sauce
- ½ teaspoon ground cumin
- ¼ cup water (adjust as needed for desired consistency)
- 2 tablespoons lime juice (freshly squeezed)
- ¼ cup crushed peanuts (for garnish)
- Chopped cilantro (for garnish)
Instructions
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Combine Ingredients: In a medium saucepan, combine the coconut milk, peanut butter, red curry paste, brown sugar, fish sauce, tamarind paste (if using), soy sauce, and ground cumin. Mix these together until smooth.
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Simmer: Place the saucepan over medium heat. Bring the mixture to a gentle simmer, stirring frequently to prevent the sauce from sticking to the bottom of the pan.
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Adjust Consistency: As the sauce begins to warm and ingredients meld together, assess the thickness. Add up to ¼ cup of water if the sauce is too thick, stirring well to incorporate.
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Add Lime Juice: After the sauce has simmered for about 5 to 10 minutes and the flavors have combined nicely, remove from heat and stir in the lime juice. Adjust the lime juice according to taste, adding more if you prefer a tangier sauce.
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Garnish and Serve: Pour the sauce into a serving bowl. Sprinkle the top with crushed peanuts and chopped cilantro for added flavor and a beautiful presentation.
Notes
Serve this savory peanut sauce with chicken, beef, or tofu satay.
It can also be used as a dressing for Thai salads or as a delicious dip for fresh vegetables.
- Prep Time: 10min
- Cook Time: 10min
- Category: Sides
- Method: Simmer
- Cuisine: Thai
Nutrition
- Serving Size: 2tbs
- Calories: 190kcal
- Sugar: 6g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
FREQUENTLY ASKED QUESTIONS FOR THAI PEANUT SAUCE RECIPE
Thai Peanut Sauce should be stored in an airtight container in the refrigerator. Make sure it cools to room temperature before sealing and placing it in the fridge. This helps to maintain its freshness and flavor.
Properly stored, Thai Peanut Sauce can last for up to one week in the refrigerator. The freshness of the ingredients and the cleanliness of the storage container can affect its shelf life, so it's always best to check for any signs of spoilage before use.
Yes, you can freeze Thai Peanut Sauce for up to three months. Use a freezer-safe container, and leave a little space at the top as the sauce will expand slightly when frozen. Thaw it in the refrigerator overnight before using and give it a good stir to mix any separated ingredients.
Pro Tip for Making Thai Peanut Sauce Recipe:
When making your Thai peanut sauce recipe, start with a little bit of fish sauce and red curry paste, then add more as you taste it. This way, you can adjust the spiciness and saltiness to your liking. By doing this, you'll make sure the sauce goes perfectly with your dishes without being too overpowering. And remember, it's easier to add more of an ingredient than to fix an overly strong flavor!