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How to Make Peanut Sauce is Today's Delight
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Peanut Sauce

Course Sauce
Cuisine Asian, Thai
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 15
Calories 106kcal

Ingredients

  • 3/4 cup roasted peanut
  • ¼ water
  • ¾ can coconut milk
  • ½ tablespoon fish sauce
  • 1 tablespoon sugar
  • 1 tablespoon Thai red curry paste
  • 1 tablespoon lime juice
  • ½ teaspoon garlic powder
  • 2 tablespoons creamy peanut butter
  • 1 tablespoon cider vinegar
US Customary - Metric

Instructions

  • Place peanuts and water in blender. Blend longer if you prefer a smoother consistency. I prefer a coarser texture.
  • Note: Use a mortar and pestle if you don’t have a blender.
    Also, if you don’t have peanuts substitute with ¾ cup conventional peanut butter then ignore the 2 tablespoons of peanut butter in the ingredients.
  • In a sauce pan over medium to low heat, combine and stir the ingredients until it simmers. Continue cooking until consistency is quite thick (but not too thick) that you can pour.
  • Serve with meat, fish or vegetables.

Video

Notes

  1. Leftover can stay in the fridge for about 5 days.
  2. For extra servings, keep in freezer for about 2 months.

Nutrition

Calories: 106kcal | Carbohydrates: 4g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Sodium: 92mg | Potassium: 123mg | Fiber: 1g | Sugar: 2g | Vitamin A: 158IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg