This Creamy Red Curry Peanut Satay Sauce is rich, tangy, and perfectly balanced with just the right amount of heat. It’s my go-to sauce for rice paper rolls, noodle bowls, or even as a dip.
Looking for to pair this with a dish? Try it with my Giant Rainbow Rice Paper Rolls, they taste amazing together!
I love how versatile this peanut sauce is, it’s creamy, bold, and comes together in just minutes. The red curry paste adds gentle heat and depth, while the fresh orange juice brightens everything with a zesty kick. You get that classic nutty, salty peanut flavour, balanced with sweetness from maple syrup and richness from coconut cream.
Plus, it’s completely dairy-free and can be made gluten-free with tamari. This sauce instantly transforms even the simplest veggies, tofu, or rice into something crave-worthy. The best part? You only need a saucepan and a whisk — no blender required. It’s the perfect meal-prep sauce to have ready in the fridge all week long.
Main Ingredients & Why We Use Them
- Red curry paste – Adds gentle heat, savoury depth, and Thai-inspired flavour. Make my Baked Gyoza Dumplings and use up the jar – waste not want not!
- Natural peanut butter – Creamy, rich base full of protein and healthy fats.
- Maple syrup – Natural sweetness to balance the savoury and spice.
- Soy sauce – Brings salty, umami richness (swap for tamari if gluten-free).
- Apple cider vinegar or rice wine vinegar – Brightens the sauce and adds tang.
- Coconut cream – Gives luscious creaminess and smooth texture. You could also use coconut milk, I just had coconut cream and wanted to use it up. I also added some water to thin it down.
- Fresh orange juice – Zesty, sweet citrus note to lift the flavours.
- Minced fresh ginger – Adds a warming, slightly spicy kick.
Creamy Red Curry Peanut Satay Sauce Ingredients
How to Make It
Heat your red curry paste gently in a small saucepan to release the aroma. Then whisk in the peanut butter, maple syrup, soy sauce, vinegar, coconut cream, orange juice, and ginger. Keep it over low heat, stirring until everything melts together into a smooth, creamy sauce. Taste and adjust — thin with water, add more sweetness, or extra soy sauce if needed. Sprinkle toasted sesame seeds on top, and you’re done!
Variations and Substitutes
- Use almond butter instead of peanut butter if you prefer the taste.
- Tamari instead of soy sauce works perfectly for a gluten-free version.
- Swap orange juice for lime juice for a more tangy, punchy flavour.
- Add a splash of sesame oil for extra depth and nuttiness.
- Prefer spicier? Stir in extra red curry paste or a dash of sriracha. I personally don’t like my food extra spicy, but I loved the red curry paste in this, it gives a beautiful kick. I find that sometimes peanut butter can feel a bit too thick and oily but this picks it up.
Equipment
- Small saucepan
- Whisk
- Measuring spoons and cups
How to Serve It
This sauce is perfect for dipping rice paper rolls, drizzling over Buddha bowls, or spooning onto tofu and roasted veggies. It’s also great as a salad dressing, spread on sandwiches, or served with crispy spring rolls.
How to Store It
Store leftover peanut sauce in an airtight jar or container in the fridge for up to 5 days. It will thicken when chilled — just add a splash of water and stir to loosen before serving.
How to Make It
Creamy Red Curry Peanut Satay Sauce
Ingredients
- 2 tablespoon red curry paste
- 180 g natural peanut butter smooth
- 2 tablespoon maple syrup adjust to taste
- 2.5 teaspoon soy sauce
- 2 tablespoon apple cider vinegar or rice wine vinegar
- 2 tablespoon coconut cream
- 3 tablespoon fresh orange juice
- 1 teaspoon minced fresh ginger
- Add water to thin
- pinch of salt
- sesame seeds for garnish
Instructions
Combine ingredients:
- In a small saucepan, heat the red curry paste over low heat for 30 seconds to release the aroma.
- Add peanut butter, maple syrup, soy sauce, rice wine vinegar, coconut milk, orange juice, ginger, and sesame oil if using.
- Whisk continuously over low to medium heat until smooth, creamy, and slightly warmed — around 2–3 minutes. Don’t let it boil; just heat gently to blend flavours.
Taste and adjust:
- Add splash of water to thin.
- Extra soy sauce for saltiness.
- Extra red curry for more spice.
- More maple syrup if you prefer sweeter.
Remove from heat:
- Sprinkle toasted sesame seeds over the top before serving.
Comments
No Comments