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This is my go-to vegan Thai satay sauce recipe that is so easy, I almost wasn’t going to post it. It’s only 4 ingredients and it tastes just like the satay sauce you get in a good Thai restaurant. 

It’s great as a dipping sauce for things like salt & pepper tofu, fried tempeh, grilled vegetable kebabs, rice paper rolls, or as a sauce for a good old Buddha bowl.

Vegan Thai Satay Sauce

The Secret Ingredient

The secret ingredient to a Thai satay sauce is… red curry paste. Yep. It took me years to figure that out, but it’s a game-changer. This means two things:

  1. The hard work, in terms of flavour additions, is handled by the red curry paste
  2. The satay sauce will be a little spicy, as most red curry pastes have a pretty decent heat-factor

Just make sure you choose a vegan curry paste – some of them will sneak fish or shrimp paste in there.

There’s an option to add 1 tablespoon or two of coconut sugar if you like your curry paste to have a slight sweetness. You can also use smooth or crunchy peanut butter depending on if you like a bit of crunch or not. I’m a smooth peanut butter kinda girl so I prefer to leave these out, but the husband is a crunchy peanut butter kind guy so he gets a separate batch 😉

And that’s really all there is to say about this delicious vegan Thai satay sauce other than get into it! Oh and if you love Thai food, check out this recipe for Thai Coconut Tofu – it’s the bomb.

Easy Thai Satay Sauce
Prep Time
5 mins
 

4 ingredients, vegan and a little bit spicy 😉

Course: Side Dish
Cuisine: Thai
Keywords: Buddha Bowl Sauce, Satay Sauce, Vegan Dipping Sauce
Servings: 2 cups (approx.)
Ingredients
  • 1 cup coconut milk
  • 1/2 cup peanut butter smooth or crunchy, depending on preference
  • 3 tbsp vegan red curry paste
  • 2 tbsp tamari or soy sauce *see note
  • 1-2 tbsp coconut sugar OPTIONAL
Instructions
  1. For a warm sauce, add all ingredients to a saucepan over medium heat and stir until well combined.

  2. For a cold sauce you can do the above and chill in the fridge, or simply add all ingredients to a small blender and pulse a few times.

Recipe Notes

*For a gluten-free version of this sauce, use 3 tbsp of coconut amino sauce in place of the tamari/soy. If you do this, double check the curry paste is GF and skip the coconut sugar, as the amino sauce has its own sweetness.

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