Peanut sauce made from scratch is twenty-five minutes that beat any jar: chiles, garlic, shallots, and lemongrass bloomed with turmeric, then simmered in coconut milk with soy sauce, brown sugar, lime, and crushed peanuts. It's satay night in a pan, skewers optional.
The Only Peanut Sauce Recipe You’ll Ever Need
Get ready to meet your new favorite condiment! This Thai-inspired peanut sauce is so addictively delicious, you might be tempted to eat it with a spoon. It strikes the perfect balance of spicy, sweet, savory, and tangy. While it’s a dream tossed with noodles or drizzled over grilled tofu and vegetables, it also shines as a vibrant dip for fresh veggies and rice crackers. This recipe is quick, versatile, and guaranteed to elevate any dish.
Ingredients
• 3 hot fresh red chiles, seeded, or cayenne flakes to taste
• 3 garlic cloves, peeled
• 2 shallots, peeled
• 1 stalk lemongrass, white part only, thinly sliced
• 2 teaspoons / 4 g (0.14 oz) ground turmeric
• 1 tablespoon / 15 ml (0.5 fl oz) peanut or neutral oil
• 1 cup / 240 ml full-fat coconut milk
• 1 tablespoon / 15 g (0.53 oz) brown sugar
• 2 tablespoons / 30 ml soy sauce
• 2 tablespoons / 30 ml (1 fl oz) freshly squeezed lime juice
• 1/2 cup / 70 g (2.47 oz) chopped roasted peanuts or crunchy peanut butter
• Salt to taste
Instructions
1. In a food processor, combine the chiles, garlic, shallots, lemongrass, and turmeric. Pulse until a fairly smooth paste forms, scraping down the sides as needed.2. Place a medium saucepan over medium heat and add the oil. Once hot, add the chili-garlic paste and cook until fragrant, stirring constantly for about 1 minute.3. Add the coconut milk, brown sugar, soy sauce, lime juice, and chopped peanuts (or peanut butter) to the saucepan. Whisk until everything is well combined and smooth.4. Bring the sauce to a gentle simmer and cook, stirring occasionally, for about 15 minutes or until it has thickened to your desired consistency.5. Taste and adjust seasoning, adding a pinch of salt or a splash more soy sauce if necessary. Serve immediately or store in an airtight container in the refrigerator for up to a week. Reheat gently before using.
Nutritional Information
• Estimated values per 2-tablespoon serving.
• Calories: 115 kcal
• Protein: 3g
• Fat: 10g
• Carbohydrates: 5g
• Sodium: 280mg
Pro Tips
• Pro-Tips for Perfect Peanut Sauce
• For an ultra-creamy, perfectly smooth sauce, use an equal amount of crunchy or smooth peanut butter instead of the chopped roasted peanuts.
• To create a Curry Peanut Sauce, omit the chiles, lemongrass, and turmeric. Instead, blend a 2-inch piece of fresh ginger and 2 tablespoons (30 ml / 1 fl oz) of curry powder with the shallots and garlic.
• For a lighter version, substitute the coconut milk with an equal amount of vegetable stock. This will reduce the fat and calorie content while maintaining great flavor.
• For a sweeter, Indonesian-inspired flavor profile, add 1/4 cup (960 ml) of ketchup to the sauce along with the coconut milk.
FAQ
Q: Is this peanut sauce recipe vegan
A: Yes, this peanut sauce is 100% vegan. It uses all plant-based ingredients like coconut milk, soy sauce, and peanuts, with no animal products like fish sauce or shrimp paste commonly found in other Thai-inspired recipes.
Q: How can I make this peanut sauce gluten-free
A: To make this recipe gluten-free, simply substitute the regular soy sauce with an equal amount of tamari or a certified gluten-free soy sauce. All other ingredients in the recipe are naturally gluten-free.
Q: Is this peanut sauce a good source of vegetarian protein
A: Absolutely. The peanuts or peanut butter are the primary source of protein in this sauce, providing approximately 3 grams (0.11 oz / 3.1 g) of plant-based protein per 2-tablespoon serving. It’s a delicious way to add a protein boost to tofu, noodles, or vegetable dishes.
Q: What are the best vegetarian dishes to serve with this sauce
A: This versatile sauce is fantastic with a wide range of vegetarian meals. Try it drizzled over grilled or baked tofu, tossed with rice noodles and vegetables, as a dipping sauce for fresh spring rolls, or as a flavorful dressing for a hearty salad with edamame and chickpeas.
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The Only Peanut Sauce Recipe You'll Ever Need
Ingredients
Method
- In a food processor, combine the chiles, garlic, shallots, lemongrass, and turmeric. Pulse until a fairly smooth paste forms, scraping down the sides as needed. 2.
- Place a medium saucepan over medium heat and add the oil.
- Once hot, add the chili-garlic paste and cook until fragrant, stirring constantly for about 1 minute. 3.
- Add the coconut milk, brown sugar, soy sauce, lime juice, and chopped peanuts (or peanut butter) to the saucepan.
- Whisk until everything is well combined and smooth. 4.
- Bring the sauce to a gentle simmer and cook, stirring occasionally, for about 15 minutes or until it has thickened to your desired consistency. 5.
- Taste and adjust seasoning, adding a pinch of salt or a splash more soy sauce if necessary.
- Serve immediately or store in an airtight container in the refrigerator for up to a week. Reheat gently before using.
