Creamy Thai Peanut Sauce
A rich and creamy Thai-inspired peanut sauce with coconut milk, curry spices, tamari, and agave. Perfect for noodles, rice bowls, vegetables, tofu, or as a flavorful dipping sauce.
Equipment
- Measuring cups
- Measuring spoons
- medium saucepan
- Whisk
- Wooden spoon
Ingredients
- 1 teaspoon Peanut Oil
- 2 tablespoons Shallot chopped
- 2 cloves Garlic grated
- 1 teaspoon Ground Ginger
- 1 tablespoon Curry Powder
- 2 teaspoons Ground Cumin
- 1 teaspoon Dried Cilantro
- 1 tablespoon Arrowroot Powder
- 14 ounces Light Coconut Milk
- 1/2 cup Natural Peanut Butter crunchy
- 2 tablespoons Tamari
- 2 tablespoons Agave Nectar
- 1/4 cup Vegetable Broth
Instructions
- Heat the peanut oil in a medium saucepan over medium heat.
- Add the shallot and garlic and sauté until fragrant, about 2 minutes.
- Reduce the heat and stir in the ginger, curry powder, cumin, and dried cilantro.
- Cook for another minute, stirring continuously.
- Whisk the arrowroot powder with 1/4 cup of the coconut milk in a small bowl until completely dissolved.
- Add the arrowroot mixture, remaining coconut milk, peanut butter, tamari, agave nectar, and vegetable broth to the saucepan.
- Whisk until smooth and bring the sauce gently to a boil.
- Reduce the heat to medium-low and cook for about 10 minutes, whisking occasionally, until thick and creamy.
- Remove from the heat and serve warm.
Notes & Wine Advice
Serving Suggestions
Serve this creamy peanut sauce over noodles, steamed rice, stir-fried vegetables, tofu, or roasted vegetables. It is also excellent as a dipping sauce for spring rolls, vegetable skewers, or crispy snacks.Recipe Notes
Mix the arrowroot powder thoroughly with a small amount of cold coconut milk before adding it to the saucepan. This prevents lumps and helps the sauce thicken evenly. Use certified gluten-free tamari, curry powder, and vegetable broth when preparing the sauce for a strict gluten-free diet.Variations
Add fresh lime juice for extra acidity or chilli flakes for additional heat. Smooth natural peanut butter can be used when you prefer a completely silky sauce. For a thinner consistency, stir in a small amount of vegetable broth before serving.Storage
Allow leftover sauce to cool before transferring it to an airtight container. Refrigerate for up to four days. Reheat gently in a saucepan and add a splash of vegetable broth or coconut milk if the sauce has thickened during storage.Wine Advice
A lightly aromatic Riesling works particularly well with the curry spices, coconut, and peanut flavours. A crisp Pinot Grigio is a refreshing drier alternative.Nutrition values
Serving: 1 serving | Calories: 250 kcal | Carbohydrates: 20 g | Protein: 8 g | Fat: 18 g | Saturated Fat: 6 g | Sodium: 510 mg | Sugar: 10 g