Paleo Easy Thai Peanut Sauce
Paleo Easy Thai Peanut Sauce is Whole30, healthy, and with nut-free option! Full of flavor and tastes just like the real deal in Bangkok. Drizzle it over salads or grilled meat for a healthy and creamy delicious Paleo Whole30 Thai-inspired meal!
Paleo Easy Thai Peanut Sauce – Whole30, healthy, and with nut-free option !
Have you had the real Thai peanut sauce ? Most of the Thai-inspired peanut sauce in my opinion is either too sweet or sour. There’s not enough flavor complexity and depth to the sauce.
The real Thai Peanut Sauce should be a well balanced of savory, sweet, nutty, and tart flavors. It’s creamy yet burst of flavor in the mouthfeel. Luckily it’s really easy to make a legit version and you can use my Paleo Easy Thai Peanut Sauce for practically anything you like !
The real Thai peanut sauce uses tamarind fruit to give a lovely tart flavor. Tamarind is a souring agent in Thai cuisine. Most often you’ll find either tamarind in concentrate/paste or in dry block form. You can find tamarind paste at local WholeFoods or online here. You can see how I use them in my Paleo Pad Thai Squash Noodles recipe.
What’s a good substitute for tamarind fruit ?
Use apple cider vinegar to replace tamarind. It will give you an approximate taste and still makes my Paleo Easy Thai Peanut Sauce yummy delicious !
The most legit Paleo Whole30 Thai no peanut ‘peanut’ sauce
Check out the recipe below and you’ll see how ridiculously easy it is to make the sauce. Use the dressing/sauce for my Paleo Soy-Free Cold Tofu recipe or any salads or spiralized veggie noodle recipes, either way it’s creamy, nutty buttery, naturally sweet, and absolutely delicious !
So my friends, I highly recommend that you give my Thai Peanut Sauce a try. Leave a comment and rate the recipe. Let me know how it goes. And if sharing on Instagram, be sure to tag @iheartumami.ny I’d love to see your creations !
Paleo Easy Thai Peanut Sauce (Whole30 Thai Peanut Sauce)
Ingredients
- ¼ cup unsalted almond butter or sunbutter for nut-free
- 1 to 1.5 tsp Thai kitchen red curry paste
- ¼ cup full fat canned coconut milk
- 1.5 tbsp apple cider vinegar or tamarind paste
- ⅛ tsp coarse salt
- 1 tbsp coconut water
Instructions
- Combine and stir-well unsalted almond butter (or sunbutter) with red curry paste, coconut milk, apple cider vinegar, coarse salt and 1 tbsp coconut water.
- Store in the fridge in a sealed glass container/jar and best finish in 2 weeks. The sauce/dressing will become thicker over time. Thin with 1 tbsp coconut water a time until your desired consistency.
