Go Back
Mandy

Peanut Sauce

A creamy homemade peanut sauce with coconut milk, soy, lime, curry paste, ginger and chili paste. Use it as a dip, dressing, noodle sauce or marinade.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 1 cup
Course: Sauce
Cuisine: Asian
Ingredients Method Notes

Ingredients
  

  • 1/2 cup coconut milk
  • 1/2 cup creamy peanut butter
  • 4 tsp soy sauce low sodium
  • 2 tsp red curry paste
  • 2 tsp jarred chopped ginger or 1 tbsp fresh ginger, adjusted to taste
  • 2 tsp ground chili paste
  • 2 tbsp fresh lime juice
  • 1 to 2 cloves garlic pressed, optional

Method
 

  1. In a large bowl, cream together the coconut milk and peanut butter until smooth.
  2. Blend in the soy sauce and lime juice.
  3. Add the red curry paste, ginger and chili paste and mix well.
  4. For an extra kick, stir in the garlic pressed through a garlic press.
  5. Use right away or refrigerate in a covered container.

Notes

Look for curry paste and chili paste in the international aisle. Refrigerated, the sauce keeps for up to a week.