Coconut-Peanut Sauce Recipe

Name: Coconut-Peanut Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 2 to 3 shallots, finely chopped (about 1/2 cup); 2 cloves garlic, minced; 1 tablespoon minced peeled fresh ginger; 1 to 2 Thai chiles or serrano or jalapeno peppers, seeded and minced (for a hotter sauce, leave the seeds in); 1 teaspoon ground coriander; 3/4 cup coconut milk; 3/4 cup chunky peanut butter; 2 tablespoons soy sauce or Asian fish sauce, or more to taste; 1 tablespoon fresh lime juice, or more to taste; 2 teaspoons sugar; 1/2 teaspoon freshly ground black pepper; 2 tablespoons chopped fresh cilantro

Servings: persons

2 tablespoons vegetable oil
2 to 3 shallots, finely chopped (about 1/2 cup)
2 cloves garlic, minced
1 tablespoon minced peeled fresh ginger
1 to 2 Thai chiles or serrano or jalapeno peppers, seeded and minced (for a hotter sauce, leave the seeds in)
1 teaspoon ground coriander
3/4 cup coconut milk
3/4 cup chunky peanut butter
2 tablespoons soy sauce or Asian fish sauce, or more to taste
1 tablespoon fresh lime juice, or more to taste
2 teaspoons sugar
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh cilantro

1
Heat the oil in a wok or deep saucepan over high heat.
2
Add the shallots, garlic, ginger, chile(s), and coriander and stir-fry until golden brown, about 3 minutes, stirring with a wooden spoon.
3
Stir in the coconut milk and bring to a boil.
4
Stir in the peanut butter, soy sauce, lime juice, sugar, and black pepper, reduce the heat to medium, and let simmer until thick and richly flavored, about 5 minutes.
5
Stir in the cilantro and cook for 1 minute.
6
Taste for seasoning, adding soy sauce and/or lime juice as necessary.
7
Serve at room temperature.
8
The sauce can be refrigerated, covered, for up to 3 days.
9
Let return to room temperature and stir to recombine before serving.

389

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 2 to 3 shallots, finely chopped (about 1/2 cup), 2 cloves garlic, minced, 1 tablespoon minced peeled fresh ginger, and more.

Yes, Coconut-Peanut Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut-Peanut Sauce

How did you like this recipe?

Frequently Asked Questions