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Spicy Peanut Sauce – vegetarian recipe
Stav Kogan

Spicy Peanut Sauce

This Spicy Peanut Sauce is the ultimate multitasker, bringing a wave of creamy, spicy, and savory flavor to everything it touches. Inspired by the vibrant cuisines of Southeast Asia, this sauce is your new secret weapon for noodles, dips, and veggies.
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Servings: 1 cup
Calories: 98
Ingredients Method Nutrition

Ingredients
  

  • Spicy Peanut SauceMakes 1 3/4 cups / 435 mL
  • 1/2 cup (125 mL) unsweetened, unsalted peanut butter
  • 1/2 cup (125 mL) coconut milk
  • 1/4 cup (60 mL) chopped ginger
  • 1/4 cup (60 mL) tamari or soy sauce
  • 3 tablespoons (45 mL / 1.5 fl oz) lime juice
  • 3 tablespoons (45 mL / 1.5 fl oz) brown sugar
  • 2 teaspoons (10 mL / 0.3 fl oz) toasted sesame oil
  • 1 teaspoon (5 mL / 0.2 fl oz) chili paste
  • 2 cloves garlic, chopped
  • If the sauce thickens in the fridge, whisk in a tablespoon of warm water at a time until it reaches your desired consistency.
  • Easily control the heat by adjusting the amount of chili paste. For a milder sauce, start with 1/2 teaspoon (10 ml / 0.3 fl oz) and add more to taste.
  • For a chunkier texture, use crunchy peanut butter or pulse the in the food processor instead of blending until completely smooth.
  • Store in an airtight container in the refrigerator for up to 2 weeks. The flavors will meld and become even more delicious after a day or two!

Method
 

  1. Combine all —peanut butter, coconut milk, ginger, tamari, lime juice, brown sugar, sesame oil, chili paste, and chopped garlic—in a food processor or high-speed blender. 2. Process for 1 minute, or until the sauce is completely smooth and creamy.

Nutrition

Calories: 98kcalCarbohydrates: 6gProtein: 3gFat: 7g

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