• Monique Jephcote



- 1 cup dry roasted peanuts, unsalted

- 1/3 cup water

- 2 cloves garlic, minced

- ½ tsp soy sauce

- 2 tsp sesame oil

- 1-2 tbsp brown sugar

- 2-2.5 tbsp fish sauce

- ½ tsp tamarind paste, or 2 tbsp lime juice

- ½ tsp cayenne pepper, or 1 tsp thai chili sauce

- 1/3 cup coconut milk


Place all ingredients in a blender or food processor. Blend or process until sauce is smooth. If you prefer a runnier peanut sauce, add a little more water or coconut milk.

Do a taste test, adding more fish sauce if not salty enough, or more cayenne if not spicy enough. If too salty, add a squeeze of fresh lime juice. If you’d prefer it sweeter, add a little more sugar.

Serve warm or at room temperature with chicken kebabs, as a dip with fresh veggies, combine with noodles to create a cold noodle salad, with spring rolls or other finger foods!

Can store for 2 weeks in fridge (kept covered), place in the freezer thereafter.

0 views0 comments

Recent Posts

See All