This is one of those sauces that can make shoe leather taste good! My favorite use for it is the Thai Chicken Slaw recipe that’s also shared here, but it’s great with any grilled meat, veggie “noodles”, or a simple salad. You can thin the sauce with a little more coconut milk, or even chicken broth if you find it too thick. The sauce does thin when heated.
Thai Peanut Sauce
Servings 8
Calories 178.2kcal
Ingredients
- 1 13.5 ounce can full-fat coconut milk
- 1/3 cup creamy peanut butter salted, unsweetened
- 1/4 cup coconut aminos or tamari
- 2 tablespoons fish sauce omit if using tamari
- 2 tablespoons unseasoned rice wine vinegar
- 2 tablespoons toasted sesame oil
- 1 tablespoon minced fresh ginger
- 1 tablespoon minced garlic
- 1/4 teaspoon cayenne pepper optional
- 4 drops liquid sweetener optional
Instructions
- Place the coconut milk and peanut butter in a medium-sized heavy saucepan over low heat and stir until the peanut butter is melted and the ingredients are well blended.
- Stir in the remaining ingredients and continue stirring until the sauce comes to a low simmer, then remove from the heat. Use warm or cold as a sauce or salad dressing.
- Store leftover sauce in the refrigerator for up to one week.
Nutrition
Calories: 178.2kcal | Carbohydrates: 5.9g | Protein: 1g | Fat: 16g