This is one of those crazy-good, lick-the-bowl sauces. Everyone will beg you for the recipe. You, like me, will be the queen (or king) of the potluck when you serve this with spring rolls, dumplings or even sweet potato fries.
Ingredients
- 1/4 cup peanut butter Pantry
- 6 oz. coconut milk $1 for a 6 oz. can
- 1 small bunch cilantro, cleaned, stems intact $1
- 2 cloves garlic, peeled and smashed Pantry
- 1 small piece ginger, peeled and chopped roughly $0.50
- 2 tbsp soy sauce Pantry
- juice of one lime $0.50
- 1 tbsp rice vinegar $2 for 10 oz.
- 1-2 tsp(s) Asian chili sauce $2 for 8 oz.
- 1 1/2 tbsps honey or brown sugar Pantry
Directions
- Combine all ingredients in a food processor or blender. Adjust spiciness to taste by adding more or less chili sauce. If the sauce is too thick and needs to be thinned out, add a little hot water. To make into peanut salad dressing, increase the rice vinegar to 1/8 cup.
Makes about 3/4 cup peanut sauce.
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What They're Saying
Heather @ (The Single Dish), on May 6, 07:08 AM, wrote:
I never thought to add coconut milk to peanut sauce, delicious! I love peanut sauce and coconut milk, so I will be sure to try this recipe out. Thanks!
Christine Lindgren, on Mar 26, 09:30 PM, wrote:
Thank you so much for posting this amazing sauce! I was able to throw together a quick but special dinner for a vegan friend of mine using this sauce,some whole wheat pasta, and green onions. He ate two helpings! Keep sharing the joy!!
Sarah Anne, on May 14, 06:36 PM, wrote:
You are completely right. This sauce is drinkable. I had to put it away before I ate spoonfuls of it!
Nici, on Sep 27, 05:30 PM, wrote:
How long will this stay good if kept in the fridge? My boyfriend and I just love it, eating it with just about everything. I even stoop so low as to dip saltine crackers in it. I would like to make a big batch all at once so I don’t have to dig the food processor out every couple of days…..Thanks!
Wendy, on Feb 25, 06:46 AM, wrote:
This is really good. I was out of Asian chili sauce, so used Sriracha hot sauce instead. (Very good on the sweet potato-spinach praram from this site.)
Laureen, on Apr 17, 12:42 AM, wrote:
Hi there,
Your recipe was featured on my Fox in the Kitchen MMM (Must Make Monday) Series.
Be Well!
Simon, on Apr 18, 02:21 PM, wrote:
This sauce is seriously good. I put it on everything, from noodles to grilled chicken skewers to veggies. Thanks!
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