Everyone needs a good peanut sauce recipe, and this peanut sauce with coconut milk, my friends, is a GOOOOD one. It’s super easy, with not too many ingredients, and it’s the best homemade peanut sauce recipe I’ve tried. Win all around!

A pitcher of peanut sauce with coconut milk being poured into an overflowing green bowl of the same.

Table of Contents

The Story Behind this Peanut Sauce Recipe

I developed this recipe in 2020, when pantry meals were king! During that time, we found that sauce recipes like this really helped us keep our menus flexible. So when the grocery store is out of one thing, we could still make a delicious dinner happen.

Why You’ll Love It

Peanut sauce with coconut milk goes with so much – it’s excellent with tofu satay skewers, chicken skewers for my guy, broccoli, rice, soba noodles … plus it’s the most delicious dip. Summer rolls, veggies, artichokes … sky’s the limit with this peanut sauce. It’s also fully vegan and gluten-free!

A bowl of peanut sauce above some tofu satay skewers drizzled with more peanut sauce.

Homemade Peanut Sauce Ingredients

Our very favorite peanut sauce recipe calls for the following ingredients:

  • Peanut butter, of course! Creamy – and I like the less-natural, more processed stuff for the smoothest sauce. Talking Jif and friends here.
  • Coconut milk. Full-fat, please! It gives this sauce its thick, just, unctuousness. Spell check agrees that “unctuousness” is a word, so I’m going with it.
  • Garlic. Because of course!
  • Soy sauce or Tamari. Umami baby!
  • Curry powder. Yep. Traditional this is not. Tasty it is.
  • Brown sugar. That touch of sweet really helps round out all of the flavors.
Ingredients for homemade peanut sauce include coconut milk, peanut butter, soy sauce, garlic, and curry powder

A couple of notable things this vegan peanut sauce is missing in its ingredient list? No ginger, for one. And no acid like rice wine vinegar or lime juice. I honestly thought it would be better with both, but ginger didn’t add enough to make the cut, and when I tried this with the acid and without, I liked it just as well either way. So why not just cut it and keep it simple?! Sooooo I did.

How to Make Peanut Sauce with Coconut Milk

To make it, simply warm the peanut butter, coconut milk, the garlic, and some water over low heat until melty and combined. Then stir in the remaining ingredients, juuuuust let it simmer, and done. Seriously so easy.

Then, just drizzle away on anything and everything.

A spoonful of peanut sauce being poured into a bowl.

Yessss, my friends. This peanut sauce is everything.

Can I Freeze Peanut Sauce?

Yes! Peanut sauce freezes really well. The one variable is the coconut milk. Sometimes it can separate or be a bit grainy upon thawing. So the consistency might not be exactly what it was before, but it still tastes great! To freeze your peanut sauce, transfer to an airtight container or a freezer bag and place in the freezer. It can be frozen for up to three months. Thaw at room temperature for about 30 minutes then warm in a saucepan over the stove if you like.

Ideas for Serving

I love to keep a big batch of this homemade peanut sauce in the fridge for super quick and easy dinners. Lately, I’ve been roasting tofu for me and warming pre-cooked chicken satay skewers from Costco for my guy. Throw in a scoop of rice and some steamed broccoli and it makes for the easiest dinner. And it is SO GOOD. (Did I mention that already?)

5 from 1 vote

Peanut Sauce with Coconut Milk

Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes
Author: Kare
Yield: 8
Just 6 ingredients make up this versatile, savory peanut sauce. Drizzle it over tofu, chicken, and broccoli or dip your favorite veggies in. So addicting!


  • 1 cup creamy peanut butter
  • 1 (14-ounce) can full-fat coconut milk
  • 2 medium cloves garlic (minced)
  • 2/3 cup water
  • 2 tablespoons soy sauce or Tamari*
  • 2 tablespoons brown sugar
  • 2 teaspoons curry powder
  • A pinch or two of kosher salt (to taste – optional)


  • Set a medium saucepan over low heat. Add the peanut butter, coconut milk, garlic, and water. Cook, stirring occasionally, until the peanut butter has melted and the ingredients meld when stirred with a whisk. Be sure to keep just below a simmer – don’t let the sauce boil.
  • Add the soy sauce, brown sugar, and curry powder. Stir to combine. Let simmer – just barely! – and then remove from heat.
  • Taste and add a pinch or two of salt if you wish. Serve as desired.


Gluten Free Option

Use Tamari instead of soy sauce.
* If you use Tamari, you’ll probably want to add a bit of salt at the end.
Adapted from the peanut sauce in this recipe from The Girl Who Ate Everything

Nutrition Facts

Calories: 321kcal, Carbohydrates: 13g, Protein: 10g, Fat: 28g, Saturated Fat: 14g, Sodium: 409mg, Potassium: 358mg, Fiber: 3g, Sugar: 8g, Vitamin C: 2mg, Calcium: 28mg, Iron: 2mg

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