Peanut Sauce Recipe

Name: Peanut Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 small dried red chiles, stemmed and seeded, or cayenne or hot red pepper flakes to taste; 3 garlic cloves, peeled; 2 shallots, peeled; 1 lemongrass stalk, white part only (page 143), thinly sliced; 2 teaspoons ground turmeric; 1 tablespoon peanut or neutral oil, like corn or grapeseed; 1 cup coconut milk, homemade (page 584) or canned; 1 tablespoon palm sugar or brown sugar; 2 tablespoons nam pla; 2 tablespoons fresh lime juice; 1 teaspoon salt; 1/2 cup chopped roasted peanuts or crunchy peanut butter

Servings: persons

3 small dried red chiles, stemmed and seeded, or cayenne or hot red pepper flakes to taste
3 garlic cloves, peeled
2 shallots, peeled
1 lemongrass stalk, white part only (page 143), thinly sliced
2 teaspoons ground turmeric
1 tablespoon peanut or neutral oil, like corn or grapeseed
1 cup coconut milk, homemade (page 584) or canned
1 tablespoon palm sugar or brown sugar
2 tablespoons nam pla
2 tablespoons fresh lime juice
1 teaspoon salt
1/2 cup chopped roasted peanuts or crunchy peanut butter

1
Combine the first 5 ingredients in a food processor and grind until fairly smooth; scrape down the sides of the machine once or twice if necessary.
2
Heat the oil in a saucepan over medium heat and saute the chile-garlic mixture until fragrant, about 1 minute.
3
Add the remaining ingredients and whisk until smooth.
4
Simmer until the sauce thickens, about 15 minutes.
5
This may be stored, covered and refrigerated, for up to a week; gently rewarm over very low heat or in a microwave before using.
6
Simpler and leaner, this is a good last-minute addition to stir-fries: omit the lemongrass, turmeric, coconut milk, and lime juice; substitute soy sauce for the nam pla.

373

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 3 small dried red chiles, stemmed and seeded, or cayenne or hot red pepper flakes to taste, 3 garlic cloves, peeled, 2 shallots, peeled, 1 lemongrass stalk, white part only (page 143), thinly sliced, and more.

Yes, 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.

That's it — enjoy your meal!

Peanut Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions