Thai Peanut Dipping Sauce
Last Updated on March 14, 2025 by Betty Davies
Perfect for serving alongside chicken satay and spring rolls, this Thai peanut dipping sauce is the perfect blend of sweet, salty and spicy. Quick and easy to make and full of flavor.
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When it comes to dips, this Thai peanut sauce is top of my list, I don’t know why it’s taken me so long to add to my website! The perfect balance of flavors and it’s so quick and easy to make!
Made with fresh garlic, chili and ginger, this coconut milk and peanut butter based dip is bursting with vibrant flavors.
Be sure to try my Creamy Sweet Chili Dipping Sauce and Oil Bread Dipper too!
Why you will love this recipe!
- One pot: This dipping sauce is all made in one pot on the stovetop.
- Quick and easy: It takes no more than 15 minutes, start to finish, to make this recipe. There are even a few shortcuts to make it even quicker!
- Make ahead: This dip can be made several days ahead of time.
- Dietary info: This Thai peanut dipping sauce is gluten-free and dairy-free.
Ingredients
- Fresh red chilli, ginger and garlic: Finely chopped or minced to blend in well with the sauce.
- Coconut milk: Use a full fat coconut milk. Lite coconut milk has water added to it, so won’t be as thick or as flavorful.
- Coconut sugar: Brown sugar can also be used.
- Fish sauce: This adds an umami salty flavor.
- Lime juice: This helps to balance out the sweetness and adds a zingy freshness.
- Peanut butter: I like to use crunchy rather than smooth peanut butter, but both will work.
How to make a peanut dipping sauce
Be sure to scroll down for the full recipe!
- Quickly cook the garlic, chili and ginger to soften (photo 1).
- Add in the rest of the sauce ingredients (photo 2).
- Cook and mix together til you have a smooth sauce (photo 3).
Serving Suggestions
This Thai peanut dipping sauce is great to serve up with chicken satay skewers or fresh spring rolls for a delicious appetizer. It can also be stirred into noodles as a delicious cooking sauce!
Recipe Variations
You can make the prep even quicker by using ready cut chillies, ginger and garlic. Rather than use fresh chili, you can use some sriracha sauce (or other hot sauce) instead, it’s also easier to adjust the level of heat this way.
Rice wine vinegar can be used in place of fresh lime juice. Make the sauce vegetarian and vegan by swapping the fish sauce for soy sauce.
Make Ahead and Storage
Once made, this Thai peanut butter sauce will keep well in the fridge for 3 to 4 days. It will harden as it chills, so to serve, you can quickly warm it through in a pan on the stovetop, or let it sit out at room temperature. Stir well before serving.
Frequently Asked Questions
It’s best not to use a natural peanut butter as the oils can separate. Jif or Kraft work great.
Although there is a red chili in this recipe, the sauce is pretty mild as the coconut milk balances the heat very effectively. Add in more red chili if you like things spicy. You can also stir in a hot sauce, like sriracha, to get it to the spice level you want.
Vietnamese peanut sauce (also delicious!) is made with hoisin and is more sweet, where as the Thai version is more salty.
This Thai peanut dipping sauce is the perfect blend of sweet, salt and spice. Deliciously creamy and it takes minutes to make from scratch!
Recipe Notes and Tips
- Cut down on prep time by using ready minced chili, garlic and ginger.
- Make the sauce on a low heat. The ingredients should not reach a simmer.
- Serve at room temperature.
More Easy Dip Recipes
- Feta Dip with Roasted Red Peppers
- Creamy Garlic Mushroom Dip
- Lime Jalapeno Sour Cream Dip
- Red Onion Dip
Thai Peanut Dipping Sauce
Ingredients
- 1 red chilli finely chopped
- 1 cm fresh ginger finely chopped
- 2 garlic cloves finely chopped
- 1 can of coconut milk 400ml / 13.5oz
- 2 tbsp coconut sugar (or brown sugar)
- 1 tbsp fish sauce (or soy sauce)
- 9 oz crunchy peanut butter 250g
- juice of ½ lime
Instructions
- To make the dipping sauce, pop a couple of tablespoons of oil into a saucepan over a medium heat and add in the chilli, ginger and garlic. Cook for 3 minutes.1 red chilli finely chopped, 1 cm fresh ginger finely chopped, 2 garlic cloves finely chopped
- Turn the heat down to low.
- Add in the coconut milk, brown sugar, fish sauce, lime juice and peanut butter.1 can of coconut milk, 2 tbsp coconut sugar, 1 tbsp fish sauce, 9 oz crunchy peanut butter, juice of ½ lime
- Slowly heat the mixture while stirring together the ingredients until you have a smooth sauce – this shouldn't take any longer than 5 minutes. When smooth, transfer to a bowl and allow to cool. Stir before serving.
Notes
- Cut down on prep time by using ready minced chili, garlic and ginger.
- Make the sauce on a low heat. The ingredients should not reach a simmer.
- Serve at room temperature.
