Thai Peanut Sauce
Serves: 30 oz
  • 1 14 oz can coconut milk
  • 1/2 cup peanut butter
  • 3T fresh lime juice (1 medium juicy lime)
  • 1/4 cup soy sauce
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon crushed red pepper
  1. Place all ingredients into a tall container (so that it will be easily blended with an immersion blender)
  2. Blend until completely smooth and well mixed.
If you used full-fat coconut milk, it will become similar to the consistency of peanut butter once you refrigerate it and you can even spread it on sandwiches. If you used light coconut milk, it’s thinner more of a sauce consistency when refrigerated. When it’s first made it’s on the thin side, great to add to pasta and such. To quick-chill the sauce, I place it in a bowl over a slightly larger bowl with lots of ice and some water and let it get cold, which thickens it up if you’re in a hurry.
Recipe by Created by Diane at