I was really craving a good creamy-spicy peanut sauce this week, so I thought I’d try my hand at making one. What I came up with is based on Thai peanut sauce, but using the ingredients I had on hand. While it’s not authentic by any means, it’s super delicious with complex flavors that left me wanting to drink it with a spoon. AH-MAZ-ING. Plus it’s versatile. I used it as a salad dressing, pasta sauce, and as a flavorful drizzle over a rice pilaf.
Spicy Peanut Sauce
Adjust the Heat
If you do not have sriracha sauce, you can use red pepper flakes. Again, begin with a small amount and add more until it is as hot as you’d like. Remember, when using dried spices, the sauce will get spicier as it refrigerates and the flakes rehydrate.
How to Use Leftover Coconut Milk
My recipe calls for 1/4 cup of coconut milk which is only about 1/8th of a can. If you are looking for something to do with the rest of it (because no one likes to throw stuff away, especially delicious coconut milk), you can make some Savory Coconut Rice with the remainder. It is also really tasty when poured over oatmeal with fruit and nuts. If you make smoothies, coconut milk will add a lot of creaminess and a tropical flavor!
Tips for Using Fresh Ginger
When buying fresh ginger, don’t be shy about breaking off a small nub from the large roots they have at the grocery store. It is perfectly acceptable. I never use a lot of ginger so I always just break off an inch or two so that I’m not paying for more than I need. Ginger is easily peeled with a regular vegetable peeler and then you can grate it using the smallest side of a cheese grater.
Try These Authentic Peanut Sauce Recipes
As I mentioned above, this is just sort of my “wing it with what I have” version of peanut sauce. If you want to try an authentic peanut sauce, check out these awesome recipes (various versions from various countries):
- Satay and Peanut Sauce from Hot Thai Kitchen
- Vietnamese Peanut Dipping Sauce from Vickie Pham
- All Purpose Peanut Sauce from The Woks of Life
Spicy Peanut Sauce
Servings 8 (1/4 cup ea.)Ingredients
- 3/4 cup natural style peanut butter ($0.82)
- 1/4 cup coconut milk, optional ($0.16)
- juice from 1/2 a lime ($0.17)
- 1 inch fresh ginger, peeled, grated (optional) ($0.24)
- 1 clove garlic, minced ($0.06)
- 1 tsp sriracha sauce, rooster hot sauce ($0.05)
- 1 Tbsp soy sauce ($0.03)
- 1/2 tsp sesame oil, optional ($0.02)
- 1 Tbsp brown sugar ($0.03)
- 1/4 bunch cilantro ($0.17)
- 1/4 - 1/2 cup water ($0.00)
Instructions
- Make sure your natural style peanut butter is thoroughly mixed before measuring (you don’t want to get all oil or all solids). In a blender or food processor combine all of the ingredients except the sriracha sauce. Begin with only 1/4 cup of water and add more until you get the consistency you want (I used 1/2 cup total). Add the sriracha sauce a little at a time (blending between) until it is to your desired heat (I used about 1/2 tsp).
- Enjoy the peanut sauce on salads, pasta or as a dipping sauce!
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Nutrition
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I just made this sauce this weekend….WHOA! I pulled out all of the ingredients you have listed here and started with your proportions but then added a bit more of certain things here and there. Also, I used honey instead of brown sugar. YUM! It’s AMAZING!!! I’ve been putting it on EVERYTHING but the tastiest thing I’ve made was thai peanut coleslaw… I just bought bagged coleslaw mix and used the sauce instead of mayo. So Delicious!
You can try ‘coconut cream powder’. It’s a dry version of coconut milk (mix with water, or just put straight into your sauce). Therefore, you won’t have to waste that can of coconut milk or open a whole can just to make this =)
I am reserving a bit of coconut milk from today’s meal just for this recipe. I’ve made a variety of peanut sauces, and I must say, none of them have failed–surely because my husband and I are peanut fiends. But I love to try your recipes, as they are always right up my alley!
I use honey instead of brown sugar
add a pinch of red chilli flakes
I made this last night, and while it was very peanuty, it was lacking some flavor. I forgot to add the 1 tsp of hot sauce while cooking, but afterwards my husband and I had to add a lot of hot sauce onto our noodles to get that kick. I even added extra coconut milk to make it creamier too. Not sure what went wrong, but next time I may add some fish sauce and more(!) hot sauce to it as well.
You have never, ever failed me. This was delicious!!! I cannot wait to consume this all week long for lunch :)
This does freeze great! I got it passed on to me in a freezer meal swap and my family all loved it. We had it hot over noodles and then ate the leftovers as a cold pasta salad.
I just made a batch of this, and one dunked finger convinced me that it is the loveliest peanut sauce I have tasted outside Asia! I did add a wee bit of fish sauce though, and a wee bit more coconut milk than required, but YUM> :-)
This looks amazing, can’t wait to try it!
On a side note, if you don’t want to buy just a small chunk of ginger root, just keep the unused portion wrapped in saran wrap in the freezer. It makes it much easier to grate and lasts for a long time. I go through a ton with my love of asian dishes. :)
I would not keep it longer than 5-7 days in the refrigerator. Although I have not tried to freeze it, I bet it would work great!
How long will this keep?
I just made this- very interesting and very good!
I used to be a total chicken with fish sauce too. I hate the smell of it but it really does add a wonderful flavour. I have to admit that I usually only use half the amount called for though.
i know… i know… let me tell you a secret: i have a bottle of fish sauce in my cabinet that i contemplated using in this recipe (a lot of recipes that i saw had fish sauce) BUT i have never used it and i’m a little bit intimidated by it… so i left it out. i need to just dive in and use it in something so i can get acquainted the flavor!
I’m surprised there’s no fish sauce there :)