Creamy Spicy Peanut Sauce with Coconut Cream

peanut sauce in a green bowl with glass jar in the background

Creamy Spicy Peanut Sauce with Coconut Cream

Course: Sauce

Cuisine: American, Asian, Asian Fusion

Diet: Vegan

Keyword: creamy peanut sauce, peanut sauce with coconut millk, spicy thai peanut sauce

Prep Time: 10

Cook Time: 10

rest time: 15

Total Time: 35

Servings:

Calories: 180kcal

Author: Cindy Rainey

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.

Print Recipe

Equipment

blender
stovetop

Ingredients

For the Stovetop

1 shallot minced - 1/3 cup
1 bird’s eye chili minced. see notes
2 Tablespoons fresh ginger peeled and minced
1 Tablespoon minced garlic
1 Tablespoon avocado oil or other neutral oil
13.5 ounces lite coconut milk

For the blender - along with the coconut mixture above

1 ¼ cup creamy peanut butter unsalted. see notes
2 teaspoons sesame oil
1 teaspoon sea salt
2 Tablespoons lime juice

Instructions

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.
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.
Add the coconut milk and cook, stirring, on medium for 5 minutes. Remove from heat and allow to cool for 15-20 minutes.
To a blender add the peanut butter, salt, sesame, oil, and lime juice. Add in the coconut milk mixture/spice mixture.
Blend on medium speed for 2-3 minutes, pausing to scrape down the sides and stir as needed until smooth.
For best results, allow peanut sauce to sit for at least 1 hour before serving for the flavors to blend.
Serve sauce slightly warm.

Notes

Store in an airtight container in the fridge for up to 1 week. Can be reheated in the microwave in 10-second bursts.

When reheating, do not overheat or the sauce will split. If the sauce splits, add a bit of room-temperature coconut milk and stir until smooth again.

This recipe uses unsalted peanut butter. If you choose to use salted peanut butter then start with less salt. You can always add more.

Bird's Eye Chili is super hot (in my opinion). If you are making this recipe for your family then consider using a more mild pepper. My choice is often Sorrento chili when I am making this for my family. You can even leave out the pepper and add in red pepper flakes to taste later.

You can substitute in jarred minced garlic, ginger paste, and bottled lime juice if desired.

Nutrition