Thai Peanut Sauce
Easy Thai Peanut Sauce made with basic ingredients is delicious for dipping Spring Rolls or for serving over stir fry. Make a big batch and use on everything!
Servings: 2 cups
Calories: 50kcal
Ingredients
- 1 cup full-fat canned coconut milk
- ½ cup unsalted unsweetened creamy peanut butter
- 1 teaspoon yellow curry powder
- 2 tablespoons coconut aminos or low-sodium soy sauce
- 2 Tbsp pure maple syrup or brown sugar or white sugar
- 1 tablespoon rice vinegar
- 2 teaspoons fresh ginger grated
- ¼ teaspoon red chili sauce such as sriracha, to taste
Instructions
- Add all ingredients to a blender and blend until completely smooth. The consistency of the sauce should be thick, and it will thicken even more as it sits in the refrigerator. If necessary, add a couple tablespoons of water for thinner consistency. Peanut sauce can be stored in a sealed container in the refrigerator for up to 2 weeks.
Nutrition
Serving: 2Tbsp | Calories: 50kcal | Carbohydrates: 4g | Protein: 2g | Fat: 4g | Sugar: 2g