Thai Coconut peanut sauce

Ingredients

	2 tablespoons of soy sauce, low-sodium if possible to control the amount of salt
	1 cup of coconut milk – any type of canned or boxed coconut milk
	4 tablespoons of peanut butter
	1 teaspoon of brown sugar
	1 tablespoon of lemon juice
	Pinch of garlic powder or garlic flakes
	(Optional) 1/2 teaspoon of red pepper or chilli flakes
	Pinch of salt and pepper

How to make this coconut peanut sauce

1. Combine all ingredients except the lemon juice in a small saucepan over medium heat.
2. Stir gently with a whisk or wooden spoon for about 5 minutes until fully blended.
3. Remove from heat and mix in the lemon juice.
4. Serve warm or chilled.

A classic of thai cuisine, this coconut peanut sauce is such a rich and creamy sauce, it easily adds an extra punch to any meal.

And it is incredibly versatile, enhancing the flavours of any dish as a marinade, dip or dressing. (If you are looking for a lighter version without coconut milk, you can find my peanut soy sauce recipe here.)

It also makes a great accompaniment to meats or vegetables so if you’re cooking a stir fry, try making this sauce and serving it over the top.

Just add the ingredients together on a stovetop at medium heat, and in a few minutes, you have a perfect sauce to accompany any meal.

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Thai Peanut sauce with coconut milk

An easy recipe for a satay sauce with peanut butter and coconut milk that can be made in 10 minutes or less.

5 from 2 votes

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Prep Time 5 minutes mins

Total Time 5 minutes mins

Course Sauces

Cuisine Asian

Servings 8

Calories 108 kcal

Equipment

• Le Creuset Cast Iron Cast Iron Saucepan with Lid
• Christopher Kimball’s Milk Street Traverse Power Whisk
• Halcyon Handled Melamine 2 oz. Sauce Bowl

Ingredients

  

1x2x3x

• 2 tablespoons of soy sauce
• 1 cup of coconut milk
• 4 tablespoons of peanut butter
• 1 teaspoon of brown sugar
• 1 tablespoon of lemon juice
• Pinch of garlic powder
• Pinch of salt and pepper
• 1/2 teaspoon of red pepper flakes (optional)

Instructions

 

• In a small sauce pan, at medium heat, combine all the ingredients except the lemon juice.
• Mix the sauce gently with a whisk or a wooden spoon for about 5 minutes until it blends together.
• Take the satay sauce off the stove, and mix in the lemon juice.
• Serve warm or cool.

Notes

If the oil in the peanut butter starts to separate from the coconut milk as it cools, but a quick whisk should bring it back together again.

Nutrition

Serving: 1gCalories: 108kcalCarbohydrates: 4gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 3gSodium: 271mgFiber: 1gSugar: 1g

Please note: We are not certified nutritionists and these estimates written and produced for entertainment purposes only.

What to serve with it?

This delicious thai coconut peanut sauce can be served with dishes like these steak bites or these potstickers. It is very versatile and can served with anything from grilled chicken to fresh vegetables.

How to store it?

This thai coconut peanut sauce can easily be kept the fridge for a few days in an airtight glass jar. I wouldn’t try to freeze it though, as the coconut milk will separate and turn bad.