Thai Peanut Sauce

Name: Thai Peanut Sauce
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 8 servings
Cuisine: Thai
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

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.

15 minEasyServes 8130 cal/serving

ThaiSauceStovetopVegetarianVeganStandardLow CarbKosher-styleDairy-FreeEgg-FreeShellfish-FreeGluten-FreeLow-SodiumPork-FreeCorn-Free

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

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.
2

Stir continuously over low heat until the peanut butter melts and the sauce becomes smooth, about 2-3 minutes.
3

Add 1 tsp grated fresh ginger, 2 minced garlic cloves, 2 tsp sriracha sauce, and 1 tsp toasted sesame oil.
4

Continue to stir over low heat for 1-2 more minutes until all ingredients are incorporated and the sauce is heated through.
5

Remove from heat. If the sauce is too thick, thin with a splash of warm water or additional coconut milk.
6

Taste and adjust sweetness, heat, or acidity with more brown sugar, sriracha, or lime juice.
7

Serve warm or at room temperature. Refrigerate for up to 1 week and reheat gently before using.

Questions

How long does Thai Peanut Sauce keep?

Refrigerated in a sealed jar, it keeps four to five days. It also freezes flat in a bag for up to three months.

Can I halve or double Thai Peanut Sauce?

Yes. As written it serves 8. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Gaeng Pa Jungle Curry with Chicken main
Peek Gai Tod Thai Fried Chicken Wings starter
Chicken Fried Rice main

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