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Peanut Sauce Recipe

Peanut Sauce (Creamy, 5-Minute Thai-Style)

Wholesome Cove
This creamy Thai-style peanut sauce blends peanut butter, coconut milk, lime, garlic, and ginger into a glossy dip or dressing in just 5 minutes with no cooking and one bowl.
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Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Course Sauce
Cuisine Thai
Servings 10 servings
Calories 100 kcal

Equipment

  • Medium glass mixing bowl - Wide enough to whisk in without splashing
  • Balloon whisk
  • Fine rasp grater - For grating garlic and ginger into a paste
  • Measuring cups and spoons
  • Citrus juicer
  • Silicone spatula
  • Airtight glass jar - For storing the sauce
  • Small blender or food processor - (optional)

Ingredients
  

  • 1/2 cup creamy peanut butter - 130 g, smooth rather than chunky, stirred well if the oil has separated
  • 1/3 cup full-fat canned coconut milk - 80 ml, shaken hard before opening
  • 2 tablespoons soy sauce - 30 ml
  • 2 tablespoons fresh lime juice - 30 ml, from about 1 large lime
  • 1 tablespoon packed light brown sugar - 14 g
  • 2 cloves garlic - finely grated
  • 2 teaspoons fresh ginger - 4 g, peeled and finely grated
  • 2 teaspoons chili garlic sauce - 10 g, plus more to taste
  • 2 to 4 tablespoons warm water - 30 to 60 ml, as needed to thin the sauce

Instructions
 

  • Roll the lime on the counter, juice it to measure 2 tablespoons, grate the garlic and ginger on a fine rasp, and shake and measure the coconut milk.
  • Whisk the peanut butter, soy sauce, lime juice, brown sugar, garlic, ginger, and chili garlic sauce into a thick, glossy paste.
  • Whisk in the coconut milk in thirds until the sauce is smooth and creamy, scraping down the bowl.
  • Whisk in 2 tablespoons of warm water, adding up to 2 more tablespoons one at a time until the sauce reaches the thickness you want.
  • Taste and adjust with soy sauce for salt, lime juice for brightness, chili garlic sauce for heat, or brown sugar for sweetness.
  • Serve at room temperature or gently warmed, or store leftovers in an airtight glass jar in the refrigerator.

Notes

  • Add the coconut milk gradually in thirds so the peanut butter loosens evenly without stubborn lumps.
  • Grate the garlic and ginger on a fine rasp instead of chopping so the raw bits melt into the sauce.
  • Use natural peanut butter without added sugar so the lime and brown sugar stay in balance.
  • Shake the coconut milk can hard before measuring, or the sauce turns out watery or too rich.
  • Thin with warm water, not cold, which can make the sauce seize and look curdled.
  • Add water one tablespoon at a time, since a too-thin sauce can only be fixed with more peanut butter.
  • The sauce thickens in the fridge, so whisk in a splash of warm water before serving leftovers.
  • Store in an airtight container in the refrigerator for up to 1 week, or freeze for up to 3 months.
  • Freeze leftovers in a silicone ice cube tray, about 2 tablespoons per cube, for fast single portions.
  • Swap soy sauce for gluten-free tamari, or use sunflower seed butter for a nut-free version.

Nutrition

Serving: 2TablespoonCalories: 100kcalCarbohydrates: 5gProtein: 4gFat: 8gSaturated Fat: 3gSodium: 260mgFiber: 1gSugar: 3g
Keyword 5 minute peanut sauce, no cook peanut sauce, peanut dipping sauce, peanut sauce, Thai peanut sauce
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