Ingredients
Scale
- 1 tbsp vegetable oil
- 3 cloves garlic, minced
- ½ inch fresh ginger, minced
- ½ tbsp reduced sodium soy sauce
- 1 ¾ cups coconut milk
- ¾ cup creamy peanut butter
- 2 tbsp fish sauce
- Juice of 1 lime
- ¼ tsp red chili paste
- chopped peanuts for garnish (optional)
Instructions
- In a medium saucepan, heat vegetable oil on medium heat.
- Add ginger and garlic and cook for about 1 minute until fragrant.
- Reduce heat and add remaining ingredients except lime juice. Use a whisk to combine.
- Simmer for about 10 minutes.
- Add the lime juice and use a whisk to combine.
- Put the sauce into individual small dipping bowls and serve with Chicken Satay Skewers, spring rolls, etc. Sprinkle the peanut sauce with chopped peanuts for garnish if desired.
Notes
NOTE: You may notice that the sauce will separate when in storage or when sitting out – this is normal! The fat from the coconut milk used in the recipe tends to rise to the top. Just heat up the sauce again and give it a good stir before serving.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Thai
