This Coconut Peanut Sauce goes perfect with skewered meats, as a veggie dip or for dipping spring rolls.
While this coconut peanut sauce was originally created for my Thai and Indonesian recipes, like this Grilled Chicken Satay, it has slowly worked its way to the refrigerator’s every day condiment shelf.
There’s just something perfect about the flavors of coconuts and peanuts when they come together. I’m not sure if the coconut takes a little of the edge off the peanut flavor, or if the peanuts highlight the coconut. Whatever it is, the combination is a perfect match.
This coconut and peanut sauce is incredibly creamy with a hint of soy sauce flavor, a bit of kick from Sriracha chili sauce and a slight sweetness from brown sugar. Any one of these flavors can be jacked up per your taste buds, depending on how you plan to use it.
This peanut sauce goes perfect with skewered meats, as a veggie dip or a dipping sauce for spring rolls. With the addition of a little vinegar and oil, it also makes an interesting salad dressing.
Give it a try, I’ll bet you too will start using it as a regular condiment.
- 1 small onion, diced
- 2 garlic cloves, diced
- 1 cup unsweetened coconut milk
- ¾ cups crunchy peanut butter
- ¼ cup water
- 3 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 2 tablespoons Sriracha chili sauce or other sweet chili sauce (adjust to taste)
- 1 tablespoon brown sugar
- 2 teaspoons Chinese 5-spice powder
- Heat oil in a skillet and saute onion and garlic. Cook over low heat until soft, about 5 minutes.
- Add remaining ingredients and allow to simmer until the peanut butter is soft.
- Adjust the consistency by adding more water to thin or more peanut butter to thicken. You want the consistency of maple syrup...a thick maple syrup.
- Adjust the flavors per your personal preference.