Thai Peanut Sauce
This easy-to-make Thai peanut sauce is spicy, tangy, creamy and just packed with all sorts of amazing flavors.
Servings 10 servings
Calories 232kcal
Ingredients
- 1 cup creamy peanut butter
- 1 tablespoon tamarind pulp
- 1 tablespoon soy sauce
- 1 tablespoon chopped cilantro
- 1-4 Thai chilies depending on spice preference
- 1 teaspoon fish sauce
- 2 teaspoons coconut sugar
- 4 tablespoons oil
- ½ cup coconut milk
- 1 tablespoon lime juice
Instructions
- Combine all the ingredients in a blender and puree until smooth. If the sauce is too thick, add additional coconut milk until the consistency is right.
- Serve immediately, or store in the refrigerator in a covered container for up to 2 weeks.
Notes
- To make it spicier, add additional Thai chilies.
- Add additional coconut milk to thin the sauce if needed.
- It can be stored in the fridge in a covered container for up 2 weeks.
- You can substitute jalapenos for the Thai chilies if you can't find them. You can also just use 1 tablespoon of chili garlic sauce.
- To freeze: Put the sauce in a sealed container and freeze for up to 3 months. I recommend freezing it in portions so you don't have to thaw out the whole big batch. Thaw in the fridge overnight and use.
Nutrition
Serving: 2tablespoons | Calories: 232kcal | Carbohydrates: 7g | Protein: 7g | Fat: 21g | Saturated Fat: 5g | Sodium: 361mg | Potassium: 221mg | Fiber: 2g | Sugar: 4g | Vitamin A: 43IU | Vitamin C: 7mg | Calcium: 14mg | Iron: 1mg