Creamy, rich, and full of flavor, this coconut peanut sauce elevates steamed veggies, rice, or pasta to the next level.
Coconut Peanut Sauce
Creamy, rich, and full of flavor, this coconut peanut sauce elevates steamed veggies, rice, or pasta to the next level.
Equipment
- medium saucepan
- Whisk
- Measuring cups and spoons
Ingredients
- 1 teaspoon peanut oil
- 2 tablespoons 20 g chopped shallot
- 2 cloves garlic grated
- 1 teaspoon ground ginger
- 1 tablespoon 6 g curry powder (store-bought or homemade)
- 2 teaspoons ground cumin
- 1 teaspoon dried cilantro
- 1 tablespoon 8 g arrowroot powder
- 1 can 14 ounces, or 414 ml light coconut milk, divided
- ½ cup 85 g crunchy natural peanut butter
- 2 tablespoons 30 ml tamari or reduced-sodium soy sauce
- 2 tablespoons 42 g agave nectar
- ¼ cup 60 ml vegetable broth or water
Instructions
- Heat the peanut oil in a medium saucepan over medium heat.
- Add the shallot and garlic, and sauté until tender and fragrant, about 2 minutes.
- Lower the heat and stir in the ginger, curry powder, cumin, and dried cilantro.
- Cook for 1 minute, stirring, until fragrant.
- In a small bowl, combine the arrowroot powder with 2 ounces (60 ml) of the coconut milk and mix until dissolved.
- Add the arrowroot mixture to the saucepan, followed by the remaining coconut milk, peanut butter, tamari, agave nectar, and broth.
- Whisk the mixture and bring it to a boil.
- Lower the heat to medium and cook for about 10 minutes, whisking occasionally, until thickened and slightly reduced.
- Remove from heat and serve warm.
Notes & Wine Advice
Serving Tip:
Serve over steamed broccoli, rice, or noodles for a quick and satisfying meal. Garnish with chopped peanuts or fresh cilantro for added texture and flavor.
Wine Advice:
Pair with a dry Riesling or Sauvignon Blanc to balance the rich, creamy flavors with a crisp finish.
Nutrition values
Calories: 120 kcal | Carbohydrates: 7 g | Protein: 3 g | Fat: 9 g | Sugar: 3 g