Tag Archives: coconut milk

Ingredient Foods

Thai Peanut Sauce

Use as a dipping sauce for fresh salad rolls, spring rolls, tofu or grilled vegetables. You can also use it as sauce for stir-fried vegetables and tofu. Serving it over steamed broccoli and carrots is a traditional Thai Pra Ram dish. Makes 4 to 6 servings.

1 14-ounce can unsweetened coconut milk
1 teaspoon chili paste for mild or more for spicy sauce
2 tablespoons brown sugar or palm sugar (omit if using sweetened peanut butter)
1/4 cup freshly ground peanuts (or peanut butter)
1/2 teaspoon salt

Warm the coconut milk in a saucepan over medium heat for 2 to 3 minutes while you assemble the rest of the ingredients. Add the chili paste and sugar. Stir to dissolve. Add the ground peanuts or peanut butter. Stir frequently until the peanut butter has melted and the sauce has started to thicken.

If the peanut sauce is too thick, you can thin it with a little bit of water or coconut milk.

Buy the What Dawn Eats: Vegan food that isn’t weird cookbook for more recipes like this one.

Variations

  • Omit salt for a low-sodium sauce.
  • Omit or reduce the sugar for a less sweet sauce. When using a sweetened peanut butter, I always leave out the sugar.
  • Add more peanut butter for a little extra peanutty goodness.
  • Naturally gluten-free.

More information for Thai Peanut Sauce recipe:

  • Prep time: 5 min
  • Cook time: 10 min
  • Total time: 15 min