Thai Peanut Sauce
A creamy, aromatic peanut sauce with coconut milk, lime, and ginger. Perfect for satay skewers, spring rolls, noodle salads, or as a dipping sauce with fresh vegetables.
Ingredients
- 1/2 cup natural peanut butter
- 1/3 cup full-fat coconut milk
- 2 tbsp gluten-free tamari
- 2 tbsp fresh lime juice
- 2 tsp brown sugar
- 1 tsp fresh ginger, grated
- 2 garlic cloves, minced
- 2 tsp sriracha sauce
- 1 tsp toasted sesame oil
Instructions
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1
In a small saucepan over low heat, combine 1/2 cup natural peanut butter, 1/3 cup full-fat coconut milk, 2 tbsp gluten-free tamari, 2 tbsp fresh lime juice, and 2 tsp brown sugar.
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2
Stir continuously over low heat until the peanut butter melts and the sauce becomes smooth, about 2-3 minutes.
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3
Add 1 tsp grated fresh ginger, 2 minced garlic cloves, 2 tsp sriracha sauce, and 1 tsp toasted sesame oil.
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4
Continue to stir over low heat for 1-2 more minutes until all ingredients are incorporated and the sauce is heated through.
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5
Remove from heat. If the sauce is too thick, thin with a splash of warm water or additional coconut milk.
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6
Taste and adjust sweetness, heat, or acidity with more brown sugar, sriracha, or lime juice.
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7
Serve warm or at room temperature. Refrigerate for up to 1 week and reheat gently before using.