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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Finally, I have a hint I can share!
You can load up on fresh ginger root when you see it for a good price and FREEZE it!! Yes, you can!!
I just stick it in a zip-top bag and store it in my freezer, and when I’m ready, I run it across my microplane grater into whatever I’m making. It tastes just as fresh as when you bought it, and I’m pretty sure it keeps forever this way.
Nothing beats the taste of fresh ginger in a sauce like this — or in your Sesame Ginger Dressing, which I would eat like pudding if my family wasn’t watching. ;-)
WOW! I’ve tried many of your recipes and they’ve all been wonderful, so I shouldn’t be so surprised at how good this sauce is, but WOW! This stuff is dangerous. Mainly because I nearly sliced my tongue licking the blades of my food processor. (Don’t try this at home, kids.) All kidding aside, thank you Beth for sharing not only this but all your wonderful recipes. You’ve renewed my love of cooking!
I love you for saying that about ginger. I almost always break up the larger piece of ginger in the store but feel guilty about it; now I won’t! Thank you.
How much lime juice? 1/2 of a lime?
Yep, half a lime. I just fixed the recipe to reflect, thanks!
Just made this. Thanks for the recipe and LOVE your blog. I added more lime juice than required. Super yummy!
Needed to add about 1/4 to 1/2 cup apple cider vinegar, 3 more cloves of garlic and 2 more tbsp of soy sauce and this recipe is delicious! Thanks for sharing!!!
What are some substitutes for coconut milk?
I really can’t think of anything that would be an appropriate substitute, unfortunately… The coconut milk is one of the major flavor elements here and what gives it that Thai flavor.
Love it! I added a little more brown sugar though because I like sweet over spicy!
Didn’t have any ginger or soy sauce on hand, but I still think it came out pretty delicious.
Coconut milk, why have I not tried you sooner? So creamy…
Steph – I think the sauce would taste quite a bit more sweet and won’t have as strong of a peanut flavor… that being said, it might still be tasty :) I say give it a shot!
Beth,
How well do you think this will work with regular ol’ Jif? I normally buy natural pb but am visiting my boyfriend right now and want to buy the fewest ingredients possible!
I have made peanut sauce before, and my kids liked it decently. I made this recipe tonight, and was shocked,.. SHOCKED when my 3 year old devoured his dinner. I served it on whole wheat pasta and mixed in some steamed broccoli. Now, these are things that he will eat, albeit somewhat reluctantly…. Tonight, he asked for seconds and polished off every last bit. I am sold.
This looks so simple and tasty, I can’t wait to try it!
Tip: Easiest way to grate ginger is to scrape with a spoon. That way you can get into all the crevices easily
YUM! So delicious and so simple. Your tip to use the remainder of the coconut milk for rice was spot on – a perfect combo. Thanks!
This was so good and so simple! Thanks for posting!!
P.s
Found you on Pinterest. :)
what about shredded coconut?