If you love a sauce that’s creamy, tangy, and packed with flavor, this peanut-tamarind dipping sauce is a must-try. Made with coconut milk, peanut butter, and Thai red curry paste, it has the perfect balance of nuttiness, spice, and a hint of sweetness from palm sugar. The tamarind paste adds a bright, tangy kick that makes every bite irresistible. Whether you’re dipping, drizzling, or spreading, this sauce will take your favorite dishes to the next level!

Homemade Peanut-Tamarind Dipping Sauce

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Servings

cup

Prep time

minutes

Total time

minutes

This homemade peanut-tamarind dipping sauce yields about 1 cup of rich, creamy goodness. Perfect for satays, spring rolls, dumplings, chicken fingers, or even fresh vegetables, it adds a bold, flavorful touch to any dish. Store any leftovers in an airtight container in the refrigerator, where it will keep fresh for several weeks. Enjoy!

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Ingredients

2 cups Thick Coconut Milk
2 ½ tbsp Thai Red Curry Paste
2 ½ tbsp Tamarind Paste
1 tbsp Soy Sauce
½ tbsp Palm Sugar (Grated)
¼ cup Peanut Butter

Directions

Combine coconut milk and Thai red curry paste in a saucepan.
Cook over medium-low heat, stirring to combine.
Add the tamarind paste and soy sauce, mixing well.
Stir in the grated palm sugar until fully dissolved.
Let the sauce come to a gentle simmer.
Add the peanut butter and stir until fully incorporated.
Increase the heat to medium and let the sauce thicken.
Once it reaches the desired consistency, turn off the heat and let it cool.
Transfer to a serving bowl and enjoy as desired.

Recipe Video

Notes

If the sauce is too thick, add a splash of warm water or coconut milk to loosen it. For a thicker sauce, let it simmer a little longer.
For a deeper umami taste, add a dash of fish sauce or a bit more soy sauce. If you prefer extra heat, mix in a pinch of chili flakes or sriracha.
This sauce develops even better flavor over time. Prepare it in advance and let it sit in the fridge for a few hours before serving for a richer, well-balanced taste.