Servings: 8 Prep: 15 min Cook: 15 min Total: 30 min
Peanut sauce is yum. Plain and simple.
Its sweet, salty, fragrant and thick gingeriness always brings me comfort. It’s yum.
It’s commonly served in Thai restaurants with grilled satays, and a sweet cucumber salad. It’s also quite tasty mixed with chilled noodles, for a peanutty pasta salad! Slap some grilled shrimp on a pile of chilled peanut pasta salad, garnish with a few cilantro sprigs and everyone in the neighborhood will come running!
It can be used as the base for curries. It’s great mixed with a little more lime juice and peanut oil and used as a salad dressing! Serve it with grilled veggies or as the spread on a funky chicken sandwich!
It’s very easy to make and just take a few minutes. Simply fry the garlic, ginger and curry paste for a moment. Add the remaining ingredients, simmer, stir, season and serves roughly eight 1-oz. servings! Yum.
Thai Style Peanut Sauce
Print RateIngredients
- 1 tbsp coconut oil
- 2 each garlic clove minced
- 1 tbsp fresh ginger minced
- 2 tsp red curry paste
- 1/4 cup natural peanut butter
- 1/4 cup unsweetened coconut milk
- 1 tbsp lime juice freshly squeezed
- 2 tbsp sugar free honey (optional)
- salt and chili flakes to taste
Instructions
- Over medium-low heat, saute the ginger, garlic, and curry paste in the oil until the garlic is translucent and the mixture is highly aromatic.
- Add the remaining ingredients to the pan.
- Simmer for 15 minutes.
- If mixture is too thick (Remember! It will thicken, when it cools), thin the mixture with more coconut milk.
- Taste and give final seasoning.
- Remove and cool or serve warm!
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Fantastic! I used one pkg of truvia instead of sugar-free honey, but this was really, really good!!!
YAY! I concur, Heather. One of my favorites! 🙂
Rather than use curry paste I used a couple of tablespoons of Sambal Oelek…which is an totally reminded me of what my dad used to make (he was in the Dutch Marines…and brought recipe back from Indonesia)
Served with spicy chicken strips fried in butter…I am in low carb heaven.
Thanks for the recipe… I love your site as a resource.
Perfect, Ann! The bulk of the flavor profile is still there. The curry just adds depth. You just added a nice chunk of heat and some complementary flavors. I have no doubt that it was delish. Thanks for sharing! 🙂