Coconut Peanut Sauce

35

Coconut Peanut Sauce is a zesty, flavorful sauce that has many applications. You can use it as a dipping sauce for spring rolls or wraps, as a topping for stir fries and curries, drizzled on a chicken and veggie wrap – you could add some to your favorite quinoa salad recipe too! It’s bright, creamy, tangy and delicious.

Thai Coconut-Peanut Sauce

You can use regular or low-fat coconut milk. Regular coconut milk may need to be whisked before measuring because the liquid often separates in the can.

Gallery

Thai Coconut-Peanut Sauce

Recipe Summary

Yield:

Makes 1 cup

Ingredients

Ingredient Checklist

  • ⅓ cup creamy peanut butter
  • ¼ cup canned unsweetened coconut milk
  • 2 tablespoons fresh lime juice
  • 3 tablespoons soy sauce
  • 1 teaspoon grated fresh ginger
  • 2 garlic cloves, minced
  • 1 teaspoon sriracha or hot pepper sauce
  • 2 tablespoons chopped fresh cilantro

Directions

Instructions Checklist

  • Step 1Whisk together all ingredients until smooth. Cover and chill until ready to serve.

HOMEMADE THAI PEANUT SAUCE


HOMEMADE THAI PEANUT SAUCE — COCONUT MILK, PEANUT BUTTER, CURRY PASTE, LIME JUICE AND SEASONINGS COME TOGETHER IN THIS FLAVORFUL SAUCE THAT’S PERFECT ON GRILLED CHICKEN OR YOUR FAVORITE STIR-FRY.


If you love peanut sauce as much as I do, and you’ve never tried making it yourself, you’ve got to whip up a batch of this Homemade Thai Peanut Sauce as soon as possible!

Peanut sauce is one of my favorite condiments. Honestly I could eat it with a spoon! But it’s also fabulous in stir fries and other Asian noodle dishes. Or stirred into a bowl of ramen. It also makes a great sauce or dip for grilled chicken kabobs or even chicken nuggets.

And peanut sauce makes a great dip for things like spring rolls or fried shrimp. Or grilled shrimp. Or dumplings….okay, I would eat this stuff on pretty much anything.

Plus, it’s so easy to make at home (and can be kept in the refrigerator for about a week) that you may never buy peanut sauce from the store again.

Homemade Thai Peanut Sauce

One of the great things about making peanut sauce yourself is that you can control the amount of heat, curry powder, peanut butter, lime juice, etc. So you can make it taste just the way you want!

Basically, you just throw all the ingredients in a blender and puree. Then you add water until the sauce reaches the desired consistency. It really couldn’t be any easier!

I like to store my peanut sauce in a Mason jar in the refrigerator. Then I can just pull it out whenever I’m craving a spoonful. But seriously, it is great for snacking with some fresh veggies or rice crackers–if you’re not into eating it by the spoonful.

If you’ve never made your own peanut sauce–and especially if you’ve never tried peanut sauce–you really must give this Homemade Thai Peanut Sauce a try!


HERE’S WHAT YOU’LL NEED TO MAKE HOMEMADE THAI PEANUT SAUCE


  • Peanut butter
  • Soy sauce
  • Lime juice
  • Brown sugar
  • Rice vinegar
  • Coconut milk
  • Red curry paste
  • Garlic
  • Spices: ground ginger, red pepper flakes, salt

HOMEMADE THAI PEANUT SAUCE

yield: 2.5 CUPS

prep time: 10 MINUTES

total time: 10 MINUTES

Coconut milk, peanut butter, curry paste, lime juice and seasonings come together in this flavorful sauce that’s perfect on grilled chicken or your favorite stir-fry.

INGREDIENTS

  • 3/4 cup creamy peanut butter
  • 1/2 cup coconut milk
  • 3 tablespoons soy sauce
  • 3 tablespoons lime juice
  • 1 tablespoon brown sugar
  • 1 tablespoon rice vinegar
  • 1 tablespoon red curry paste
  • 2 cloves garlic, minced
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon red pepper flakes
  • Salt, to taste
  • 1/4-1/3 cup water

INSTRUCTIONS

  1. Place all ingredients except water and salt in a blender and puree until smooth.
  2. Gradually add water until sauce reaches desired consistency. Season with salt, to taste.
  3. Refrigerate until ready to use.

CREAMY THAI VEGAN PEANUT SAUCE

This luscious vegan peanut sauce whips up in minutes and tastes just like it came from a Thai restaurant! Perfect for salads or dipping, but also good enough to eat from a spoon!

Cutting board set with cucumber slices, lime slices, ginger, and bowl of Vegan Peanut Sauce.

Peanut sauce (sometimes called satay sauce) is one of those dressings that’s so good, it can take just about any dish you serve it with from just okay to awesome. It’s some seriously delicious stuff!

But not all peanut sauce is vegan. Most recipes call for honey, which most of us know isn’t vegan, or some type of granulated sugar, which depending on where you’re at may be processed using animal bones. So make sure if you go to a Thai restaurant you always ask what the peanut sauce is sweetened with before ordering it.

INGREDIENTS YOU’LL NEED

  • Peanut butter. Choose a creamy variety of natural peanut butter (the runny kind that separates). Conventional peanut butter has added sweeteners and hydrogenated oils that will mess with the flavor and texture of your peanut sauce, so we’re using natural in order to avoid that. I’m a big fan of Trader Joe’s brand.
  • Soy sauce. Gluten free tamari or liquid aminos will also work.
  • Lime juice. Freshly squeezed lime juice is best. Please don’t use the bottled stuff! If you can’t get ahold of some fresh limes, rice vinegar will work as a substitute.
  • Maple syrup. Other vegan liquid sweeteners like agave nectar or coconut nectar will work just fine as a substitute if needed.
  • Garlic.
  • Ginger. If you can get your hands on Thai ginger (known as galangal), use it! But since that can be hard to come by, the recipe simply specifies regular old ginger root.
  • Sambal oelek or sriracha. Just use one of these if you’d like to add some heat to your vegan peanut sauce. Both can be found in the international section of most supermarkets.
  • Coconut milk. The recipe calls for full fat coconut milk, but you could use light coconut milk or even water if you’d like to reduce the fat content.
  • Water. We’re using this to thin our Thai peanut sauce. If you like your sauce super creamy, feel free to add more coconut milk instead.

Tip: Your peanut sauce will be easiest to mix if your ingredients are at room temperature. Try to set them out a bit in advance if possible, or warm them up briefly before you begin.

HOW IT’S MADE

The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!

  • Start by whisking the peanut butter, soy sauce, lime juice, maple syrup, ginger and garlic together in a medium bowl, along with the sriracha or sambal oelek if you’re using them. The mixture will be very thick at this point.
Hand whisking peanut butter, soy sauce, lime juice, sweetener, ginger and garlic together in a bowl.
  • Whisk in the coconut milk. I find adding a bit at a time is the easiest way to do this.
Hand pouring coconut milk into a bowl of ingredients for making Vegan Peanut Sauce.
  • Thin your vegan peanut sauce with some water (or additional coconut milk, if that’s how you roll). Add enough so the sauce is just pourable, but still very thick and creamy.
Hand whisking Vegan Peanut Sauce together in a bowl.
  • Give your sauce a taste test and adjust any seasonings to your liking.
  • Serve! I like to top my sauce with some peanuts and chopped scallions.
Bowl of Vegan Peanut Sauce with a spoon in it, cucumber slices in the background.

LEFTOVERS & STORAGE

Leftover vegan peanut sauce will keep in a sealed container in the fridge for about 5 days, or in the freezer for about 2 months.

THAI SALAD INGREDIENTS

This Thai peanut salad is a breeze to make and is perfect for weekday lunches or dinners! Here’s what you’ll need to make the salad:

  • Peanut dressing: The Thai peanut salad dressing can be made in advance and enjoyed all week long! It’s made with yogurt, peanut butter, sweet chili sauce, curry paste, soy sauce, cilantro, and more!
  • Romaine lettuce: I love how crunchy romaine is but you can also use half romaine, half iceberg lettuce or your favorite spring mix.
  • Red cabbage: Crunchier than green cabbage and so colorful!
  • Pineapple: Use fresh pineapple for this Thai salad recipe, not canned.
  • Red bell pepper: I use red bell pepper because it is sweeter than other colors, but feel free to substitute for whatever color bell pepper you have on hand.
  • Matchstick carrots: You can buy matchstick carrots at the store, or you can shred carrots yourself at home.
  • Jicama: A super crunchy tuber that comes from Mexico. You should be able to find this ingredient at most major grocery stores. If your store doesn’t sell it, feel free to omit.
  • Green onions: Adds subtle onion flavor without overpowering the salad.
  • Roasted peanuts: You can buy roasted salted peanuts at the store, or you can roast raw peanuts at home.
  • Toasted coconut: To toast coconut, spread in an even layer on a baking sheet and bake at 350 degrees F for 5-7 minutes, stirring occasionally.
Thai Peanut Salad with chop sticks in a white bowl.

HOW TO MAKE THAI SALAD WITH PEANUT DRESSING

This Thai peanut salad couldn’t be easier to make! Here are the basic steps:

  1. Make the dressing: Add the Thai salad dressing ingredients to a blender and blend until smooth.
  2. Chop the veggies: Prep all the veggies as instructed in the recipe card below.
  3. Assemble the salad: Combine salad ingredients together in a large bowl. Toss salad with desired amount of peanut dressing.

TIPS FOR MAKING THAI PEANUT SALAD

  • Adjust recipe as desired. All ingredients are guidelines. Add more or less according to taste — I love to add more pineapple!
  • Prep the Thai salad dressing first.  The Thai peanut salad dressing is best chilled – no one wants lukewarm dressing!  Plan on making the dressing earlier in the day and refrigerating it, or pop it in the freezer for 30 minutes before serving if you’re running low on time.
  • Don’t dress the salad.  Wait to drizzle the peanut dressing on the Thai salad until you’re ready to serve.  Don’t dress the entire salad unless you don’t expect leftovers because dressed salad will become soggy.  
  • Time saving tips.  You can use pre-chopped Romaine lettuce, pre-made matchstick carrots, roasted salted peanuts, and pre-chopped pineapple chunks at the store.
Thai Cabbage Salad with carrots and bell peppers on top.

RECIPE VARIATIONS TO TRY

  • Leftover protein.  Add almost any leftover protein to the salad to instantly turn it into a complete lunch or dinner.
  • Use mango. Instead of fresh pineapple, try using fresh mango in this Thai salad.
  • Add other veggies. The peanut dressing pairs wonderfully with almost any veggie. Mix and match this salad as desired!

CAN I PREP THAI SALAD IN ADVANCE?

Partially, yes! This Thai salad requires a lot of chopping, but the good news is that you can prep all of the ingredients ahead of time for an easy recipe win that comes together in minutes. Store the veggies separately in the fridge and assemble your salad(s) when desired.

You can also blend up the Thai peanut salad dressing and refrigerate it for up to 1 week.

HOW LONG CAN THAI SALAD SIT OUT?

Thai Salad is best served right away once dressed with the peanut dressing.  The dressing is made with perishable yogurt, so it shouldn’t sit out any longer than two hours.   

Thai peanut salad dressing being poured over a salad.

DOES THIS SALAD KEEP WELL AS LEFTOVERS?

Thai peanut salad will last approximately 3 days in the refrigerator IF you don’t add the dressing directly to the salad. If you combine the salad and dressing before storing it in the fridge, it’ll become soggy. If you plan on storing leftovers, hold the dressing and store in separate airtight containers in the refrigerator. 

WHAT TO SERVE WITH THAI SALAD

This Thai cabbage salad pairs well with so many Asian-inspired recipes! Here are some of my favorites (not all are Thai recipes, but they all go well with this salad):

  • Appetizers: Fresh Shrimp Spring Rolls, Sweet and Sour Chicken Egg Rolls, Sesame Chicken Egg Rolls, and Potstickers.
  • Mains: Asian BBQ Salmon, Asian Pomegranate Coconut Chicken, Baked Coconut Cashew Chicken, Chicken Adobo, and Coconut Chicken.
  • Sandwiches: Asian Burgers, Hawaiian Burgers, Chinese Chicken Salad Wraps, and Teriyaki Chicken Sandwich.

Leave a Reply

Your email address will not be published. Required fields are marked *

Like
Close
TheSuperHealthyFood © Copyright 2022. All rights reserved.
Close