Creamy Spicy Peanut Sauce With Coconut Milk

VEGAN • EASY PREP

VEGGIE FUN KITCHEN

Spicy peanut sauce is made extra creamy with coconut milk and flavorful with chili peppers, garlic, ginger, and lime juice. Perfect as a dip for spring rolls or veggies. Drizzle on baked tofu or your favorite Asian-inspired plant bowl.

This creamy peanut butter sauce is restaurant quality, but you can make it easily at home!

1. Peel and mince the shallot, garlic, and ginger. Cut off the stem of the chili and mince finely. For a less spicy peanut sauce, scrape out some of the seeds first or use a less spicy pepper. I use serrano pepper when I'm making this for my family.

PREP INGREDIENTS

2. Heat the oil in a medium saucepan on medium heat. Add the shallot, garlic, ginger, and chili. Cook for 3-5 minutes, stirring the whole time so that the garlic does not burn, until soft and fragrant.

SAUTÉ

3. Add the coconut milk and cook, stirring, on medium for 5 minutes. Remove from heat and allow to cool for 15-20 minutes.

ADD & STIR

4. To a blender add the peanut butter, salt, sesame, oil, and lime juice. Add in the coconut milk mixture/spice mixture.

ADD TO THE BLENDER

READ MORE:

VEGGIE FUN KITCHEN

How to Make Creamy Spicy Peanut Sauce With Coconut Milk

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