Thai Chili Peanut Sauce

Ingredients

• 160 g (⅔ cup)creamy peanut butter
• 120 ml (½ cup)coconut milk
• 30 ml (2 tablespoons)fish sauce
• 45 ml (3 tablespoons)chilli garlic sauce
• 30 ml (2 tablespoons)fresh lime juice
• 30 ml (2 tablespoons)agave nectar
• 4 g (¼ cup)fresh coriander, finely chopped

Instructions

1. 1

   Mix the sauce

   Mix all the ingredients together until combined.

2. 2

   Chill before serving

   Chill the sauce for several hours before serving.

What is Thai chilli peanut sauce?

This is a creamy, punchy dipping sauce inspired by Thai flavours, combining peanuts with chilli, lime, fish sauce and coriander. It is a quick, mixed-together version rather than a cooked sauce.

Peanut sauce has many regional and household variations across Southeast Asia. Here, coconut milk softens the peanut butter while lime and chilli bring contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 660 calories, 18g protein, 34g carbs, 52g fat.

Peanut butter and coconut milk provide most of the energy and fat, while agave contributes carbohydrates; the small amount of coriander adds little to the overall macros. Fish sauce and chilli garlic sauce contribute much of the sodium. Pair a modest serving with vegetables and a lean protein to make a more balanced plate.

Why these ingredients work

Peanut butter: creamy peanut butter gives the sauce its thick, nutty base. A smooth variety blends most easily with the other ingredients.

Coconut milk: this loosens the peanut butter and adds a mellow richness. Stir the tin well before measuring if the contents have separated.

Flavourings: fish sauce brings savouriness, while chilli garlic sauce adds heat and garlic. Lime juice and agave balance those stronger flavours with tang and sweetness.

Mixing the sauce

Combine everything in a bowl and stir until the mixture looks even. A whisk can help smooth out small lumps of peanut butter.

If the sauce seems thick at first, keep stirring rather than adding extra liquid: the method specifies chilling it before serving, and its consistency can settle as it rests.

Chilling and texture

The recipe calls for several hours of chilling, which gives the flavours time to mingle. Cover the bowl while it rests in the fridge.

Expect a thick, spoonable sauce when cold. Stir it before serving; if you prefer a thinner consistency, loosen a portion with a little water.

Balancing the flavour

The sauce combines salty fish sauce, sweet agave, sharp lime and spicy chilli garlic sauce. Taste it after mixing, then adjust those flavours in small amounts if needed.

Chilli garlic sauces vary in heat, so the finished kick depends on the one you use. For a milder result, start with less and add more to taste.

How to serve it

Serve the chilled sauce as a dip for vegetables or as a dressing for noodles. It also pairs well with grilled foods and rice bowls.

For a fuller meal, serve it alongside a protein and vegetables. A squeeze of lime at the table can brighten a rich or salty serving.

Recipe notes & tips

• Use smooth peanut butter for the easiest mixing.
• Stir the coconut milk before measuring if it has separated.
• Chop the coriander finely so it distributes through the sauce.
• Chill the sauce covered for several hours as directed.
• Stir the sauce again just before serving.

Variations

• Milder heat: Begin with less chilli garlic sauce and add more to taste.
• More tang: Add a little extra lime juice after mixing.
• Thinner consistency: Stir a small splash of water into the sauce before serving.
• Fresh finish: Add extra chopped coriander on top.
• Noodle dressing: Thin the sauce with water until it coats noodles easily.

Common mistakes to avoid

• Lumpy sauce: Whisk thoroughly to break up clumps of peanut butter.
• Too much heat: Add the chilli garlic sauce gradually and taste as you go.
• Overly thick texture: Stir in a little water rather than pouring in a large amount at once.
• Unbalanced flavour: Taste after mixing and adjust lime, sweetness or chilli in small increments.
• Skipping the chill: Allow several hours in the fridge so the sauce can rest before serving.

How to store

Store the sauce in a covered container in the fridge and use within 3–4 days. Stir well before serving; if it has thickened, loosen it with a little water. This sauce is served chilled, so reheating is not needed.

Frequently asked questions