This curry peanut sauce is perfect for drizzling on top of chicken, fish, beef, tofu, vegetables, rice, or noodles. Or use it as a dipping sauce for spring rolls or raw veggies. This sauce is sweet and sour with just the right amount of spice and plenty of bold curry flavour.
You can also use this sauce as a marinade. Allow chicken, beef, seafood, or tofu to marinate for 8 to 48 hours, then grill or roast until cooked.
Main Ingredients In Curry Peanut Sauce
The dominant flavour in this sauce comes from curry powder. If you’re not a fan of curry powder you can omit it for a more traditional peanut sauce flavour.
This peanut sauce is sweetened with date paste. Date paste is a natural sweetener made from puréed dates. Date paste is easy to make – all you need are dates, water, and a blender. See my date paste recipe for instructions.
This curry peanut sauce recipe calls for natural peanut butter. Be sure to use peanut butter that doesn’t contain any added sugar or salt. The only ingredient on the jar should be peanuts. If you need to avoid peanuts, you can substitute almond butter or tahini instead.
You can adjust the spice level of this curry peanut sauce according to your preference by increasing or deceasing the amount of chili flakes. 1/4 teaspoon of chili flakes is perfect for my heat tolerance, but adjust that amount to suit your personal preference.
A bit of apple cider vinegar gives this sauce a tangy flavour which balances the richness of the peanut butter and sweetness of the date paste. You can substitute any other type of vinegar you prefer. Balsamic vinegar or rice wine vinegar are good alternatives.
A little ginger and garlic round out the flavours in this peanut sauce. Fresh tastes best, but you can substitute jarred chopped garlic and ginger if you prefer.
More Sauce Recipes
For another delicious sauce recipe, try this lemon and herb sauce. It’s perfect for dressing up simple meals.
Or try this paleo bbq sauce recipe. It’s refined sugar free, gluten free, and easy to make.
Curry Peanut Sauce
- 1 teaspoon minced ginger
- 2 teaspoons chopped garlic
- 1 teaspoon curry powder
- 1/4 teaspoon dried chili flakes (or substitute fresh chili peppers)
- 3/4 teaspoon salt
- 4 tablespoons apple cider vinegar (or substitute any other vinegar)
- 3 tablespoons date paste (see my date paste recipe for instructions)
- 6 tablespoons water
- 4 tablespoons natural peanut butter
- Add the ginger, garlic, curry powder, chili flakes, salt, apple cider vinegar, date paste, water, and peanut butter to a mixing bowl.
- Stir until combined.
- Makes 1 cup of curry peanut sauce.
- Store the sauce in an airtight container in the fridge for up to a week.
I’m Jennifer, the author at A Sweet Alternative. I create simple, gluten free recipes that call for nourishing, nutrient-dense ingredients.