Peanut sauce is one of my favorite condiments. It's typically used in Thai dishes like satay, but I most often use it for a tasty dip with raw veggies. I also use peanut sauce in three popular recipes that I've previously shared on The Yummy Life:
Peanut sauce is sold in jars in the Asian aisle of many grocery stores, but this homemade version is so much better and is super easy to make. I used to thin my peanut sauce with plain water, but I've recently changed my recipe to use coconut milk. Oh man. That really kicks it up a notch, adding a slightly sweet creaminess to the peanut sauce that makes it even better than before. So, I'm sharing my new and improved peanut sauce recipe with you today. This can be made ahead and reheated. It freezes well, too, and is convenient to keep on hand.
Although not particularly low in calories, peanut sauce is made from wholesome, nutritious ingredients. As dips and sauces go it's pretty dang good for you, and little bit goes a long way to add great flavor. If you're watching your sodium, I recommend using low-sodium soy sauce and peanut butter. This recipe is vegetarian & vegan if you leave out the optional honey.
NUTRITIONAL INFORMATION (per tablespoon): 74 calories, 6.6g fat, 139mg sodium, 2.5g carbs, .7g fiber, 1.4g sugars, 2.2g protein; Weight Watchers PointsPlus: 2
step-by-step photos for making
Asian Peanut Sauce
Step 1. Assemble the ingredients:
*Look for these in the Asian section of your grocery store.
Step 2. Finely grate or mince the ginger. I use a Microplane for this.
Step 3. Mince the garlic with a knife or garlic press.
Step 4. Add all of the ingredients to a small saucepan. Whisk together over medium-low heat, cook uncovered on low for 10 minutes. Whisk it periodically to keep it from sticking to the sides and bottom of the pan. Additional coconut milk or water may be added if a thinner consistency is desired.
view on Amazon: wire whisk
That's it! Easy, right? You can serve it right away, either warm or at room temperature.
Make ahead & reheat. The peanut sauce will keep in the fridge for up to 1 week. It can be reheated in the microwave or over low heat on the stove top. If it gets too thick, whisk in more water or coconut milk until the desired consistency is achieved.
Freeze it. The peanut sauce freezes well, so I usually make a double or triple batch and freeze leftover sauce in 1-cup portions for use in making a fast meal in the future.
Peanut sauce is good stuff. Period.
Make it a Yummy day!