Thai Peanut Dipping Sauce

I started writing this post mid-week… then got totally sidetracked—story of my life. Between filming videos, testing recipes, and editing content, it felt like uploading took forever. So when lunchtime rolled around, I kept it simple—and delicious.

Enter: Thai Peanut Dipping Sauce with shrimp, rice, and roasted asparagus. Light, flavorful, and exactly what I needed.

👉 Explore more Asian-inspired recipes here!

If you’ve followed me for a while, you know my love for Thai cuisine runs deep. There’s something about the layers of flavor—sweet, salty, tangy, and aromatic that always hits the spot.

This Thai Peanut Dipping Sauce is a little different than the usual spicy version. It leans more toward the sweet side, with just a hint of citrus from fresh lime juice. Paired with juicy shrimp and crisp-tender asparagus, it was a perfect lunch.

Of course, you can swap in chicken, beef, or tofu—whatever you have on hand. The sauce itself is incredibly versatile.

The secret to that unforgettable flavor? Thai red curry paste. It adds depth and a subtle kick, balancing beautifully with creamy peanut butter and a touch of honey. The texture is thick, rich, and melts on your tongue like chocolate.

You can easily pair this sauce with fresh veggies, noodles, or your favorite protein. Honestly, it’s good enough to eat by the spoonful (no judgment).

I’m thinking about filming a video for this recipe soon—because once you try it, I know you’ll be hooked.

🦐 How to Prepare the Shrimp:

For extra flavor, marinate your shrimp before cooking:

• Juice of ½ lime

• 1 tbsp soy sauce

• 2 garlic cloves, minced

• 1 tsp grated fresh ginger

Let the shrimp marinate for about 15 minutes, then cook your favorite way:

• Sauté (my go-to method): 5 minutes per side over medium-high heat.
• Grill or bake: Until pink, firm, and lightly charred.

🌱 How to Cook the Asparagus:

You’ve got two easy options depending on your mood:

1. Roasted Asparagus:

• Drizzle asparagus with oil and season with salt & pepper.
• Roast at 400°F (200°C) for 15–20 minutes, until tender and slightly crispy.
• Finish with a squeeze of lime before serving.

2. Boiled Asparagus:

• Boil in salted water for about 10 minutes or until fork-tender.
• Drain and drizzle with fresh lime juice before serving.

🍚 How I Make Perfect Stovetop Rice:

1. Rinse rice 2–3 times, then soak in water for 10 minutes.

2. Drain and refill the pot with fresh water—just enough so it rises about ½ to 1 inch (or a fingertip’s depth) above the rice.

3. Add ½ tsp salt, stir, and bring to a boil over high heat.

4. Once boiling, remove the lid, stir once, then reduce heat to low/simmer, cover, and cook for 7 minutes.

5. Turn off the heat, leave the pot on the burner, and let it steam (lid on!) for another 7 minutes.

6. Fluff with a fork, add a drizzle of oil, stir gently, and serve.

This method gives you soft, fluffy rice every time—just the way I like it!

📝 Recipe Notes & Serving Tips

🍯 Storage:

Store leftover peanut dipping sauce in a container with a fitted lid in the fridge for up to 10 days.
As it chills, the sauce will naturally thicken. To bring it back to your desired consistency, warm it gently over low heatand stir in a splash of water or coconut milk.

🌿 Serving Tip:

When I serve this dish, I always finish it with a generous squeeze of lime and a few fresh Thai basil leaves. The lime brightens everything and ties the flavors together beautifully!

If you make Thai Peanut Dipping Sauce, tag me on Instagram @sandraseasycooking using the hashtag #sandraseasycooking—I’d love to see your delicious creations! 

Happy Cooking!

Sandra

RECIPES YOU MIGHT LIKE:

THAI CHILI GRILLED CHICKEN WITH SALAD

• Refreshing chicken and a handful of mixed greens to start this spring season. I must admit that this Thai Chili Grilled Chicken with Salad is absolutely scrumptious.

THAI RED CHICKEN CURRY

• There are days when you not only crave comfort food, but you need it in your system to keep going through the day.

Continue to Content

Yield: SERVES 6

Thai Peanut Dipping Sauce

Print

Slightly adapted from cookbook “Thai Cuisine”

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 5 minutes

Ingredients

• 6 fl oz premium coconut milk (about ½ can) ▸ 180 ml | ~160 g
• 2 tbsp Thai red curry paste ▸ 30 g
• ⅔ cup creamy peanut butter (unsweetened, organic if preferred) ▸ 170 g
• ½ tsp salt ▸ 3 g
• ¼ cup sugar ▸ 50 g
• 1 fl oz freshly squeezed lime juice (about ⅛ cup) ▸ 30 ml | juice of about 1 lime
• ⅓ to ½ cup water ▸ 80–120 ml, depending on desired consistency

Instructions

1. Add all ingredients into a medium saucepan: coconut milk, red curry paste, peanut butter, salt, sugar, lime juice, and ⅓ cup water (start with less—add more later if needed).
2. Bring to a gentle boil over medium heat, stirring continuously to prevent sticking or burning.
3. Once it starts to bubble, reduce heat to low and let the sauce simmer for 4–5 minutes, stirring occasionally, until smooth and slightly thickened.
4. Remove from heat and allow it to cool to room temperature before serving.

Notes

Ingredient Substitutions:

• Peanut Butter: You can use almond butter or sunflower seed butter for a different flavor (though peanut butter gives the most traditional Thai flavor).
• Coconut Milk: Use full-fat for creaminess, or light coconut milk for a thinner texture.
• Sugar: Swap with honey, maple syrup, or coconut sugar (note: flavor will change slightly).
• Lime Juice: Rice vinegar or apple cider vinegar can work in a pinch, but fresh lime juice is best.
• Thai Red Curry Paste: If you prefer it spicier, add a little sriracha or crushed red pepper flakes. For milder versions, reduce to 1 tbsp.

Tips & Substitutions:

• Want it spicier? Add a pinch of chili flakes or a drizzle of sriracha.
• Too thick? Thin it with a bit more water or coconut milk until you reach your preferred consistency.
• Pairs beautifully with grilled shrimp, chicken skewers, roasted veggies, or drizzled over noodle bowls.
• Store leftover peanut dipping sauce in a container with a fitted lid in the fridge for up to 10 days.
• As it chills, the sauce will naturally thicken. To bring it back to your desired consistency, warm it gently over low heat and stir in a splash of water or coconut milk.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving:Calories: 269Total Fat: 20gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 981mgCarbohydrates: 19gFiber: 2gSugar: 11gProtein: 7g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

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