Thai Peanut Sauce Recipe
Thai Peanut Sauce with Coconut Milk is a breeze to make and is super versatile. Use this creamy umami-packed sauce as a dip, dressing, or marinade.
Servings: 6 people
Ingredients
- ½ cup coconut milk
- ½ cup unsweetened creamy peanut butter
- 2 tablespoons soy sauce use tamari for gluten-free
- 1 tablespoon rice vinegar
- 2 tablespoons brown sugar
- 1 teaspoons minced garlic
- 1 tablespoon grated ginger
- ½ cup warm water
Instructions
- Add all the ingredients except water to a saucepan and whisk until combined.
- Cook over medium heat and bring to a simmer, stirring frequently.
- Reduce the heat to low and cook, stirring often so it doesn’t scorch, for 2-3 minutes.
- Add water and cook for another minute.
- Add some more warm water if you want a thinner sauce.
- Remove the pan from the heat and let the sauce cool slightly.
- Transfer it to a container or jar, cover it, and keep it in the refrigerator for up to 2 weeks. Use as desired.
Video
Notes
Reduce the amount of soy sauce for a milder sauce.
Adding a teaspoon of red curry paste or massaman paste also adds to the flavor of this sauce.
Adjust the ingredients of the sauce to make it sweeter, saltier, or spicier.
Nutrition
Calories: 83kcal | Carbohydrates: 5g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 595mg | Potassium: 96mg | Sugar: 3g | Vitamin A: 100IU | Vitamin C: 2.1mg | Calcium: 7mg | Iron: 0.5mg
