I think everyone should have an easy, go-to peanut sauce recipe somewhere in their stack of cookbooks and recipe cut-outs. It really is such a versatile condiment: keep it quite thick, and you’ve got a great paste to add to curries and sauces, loosen it up (adding a bit of water or coconut milk) and you’ve got a tasty dipping sauce, go even further and you’ve made the world’s tastiest salad dressing!
This peanut sauce recipe has a handful of ingredients only and can be adapted to fit your tastes. We like ours with a hefty spice-kick to it, so we are extra generous with the red chilies. If you’re not that fond of really spicy foods, you can leave the chilies out, or just add a pinch of dried red chili flakes, and still have a great-tasting peanut sauce!
This sauce has it all – slightly sweet, slightly salty and full of yummy peanut goodness! And if you want to eat it by the spoonful, I won’t judge 🙂
Stay tuned for the best food to pair this peanut sauce with!
- Serves: 2 cups
- Serving size: 1 tbsp
- Calories: 45
- Fat: 3.4 g
- Saturated fat: 0.7 g
- Carbohydrates: 2.8 g
- Sugar: 1.5 g
- Sodium: 37.5 mg
- Fiber: 0.4 g
- Protein: 1.5 g
- Cholesterol: 0 mg
- 2 cloves garlic
- 3-inch piece fresh ginger, peeled
- 1 lime, juice + zest
- 2 to 4 Thai red chilies, or 2 tsp red chili flakes (optional)
- 2 tbsp pure maple syrup
- 2 tbsp low-sodium soy sauce (or tamari)
- 1 tbsp rice vinegar
- 2 tsp toasted sesame oil
- ¾ cup natural peanut butter, crunchy or smooth
- Handful of fresh cilantro
- Water, to thin
- Whiz everything in the food processor.
- Add water to thin to your desired consistency, keeping in mind that the peanut sauce will thicken in the fridge.
- Store in the fridge.