Thai Coconut peanut sauce
This classic thai coconut peanut sauce makes a rich and creamy dipping sauce, marinade or accompaniment to any meal.
This Recipe includes
|Soy sauce – low-sodium soy sauce to control the amount of salt|
|Coconut milk – any type of canned or boxed coconut milk|
|Peanut butter – to serve as the peanut base|
|Brown sugar – for a touch of sweet to counteract the soy sauce|
|Lemon juice – for a taste of sour|
|Garlic – garlic powder or garlic flakes|
|(Optional) Red pepper or chilli flakes for a bit of spice|
|Pinch of salt and pepper|
Why we love it
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.
What to serve it with?
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.
If you like this recipe, you may also like:
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.
- 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
- (Optional) 1/2 teaspoon of red pepper flakes
- 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.
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 Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 108Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 271mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 3g
Note: We are not certified nutritionists and these estimates are approximate. Each individual’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health. This website is written and produced for entertainment purposes only.
If you enjoyed that, check out our other delicious sauce recipes that make you can easily. Bon appétit!