This Thai-inspired peanut sauce is made with natural, creamy peanut butter, a mixture of spices including ginger and dried red pepper flakes, soy sauce, sesame oil, lime juice, miso, rice vinegar, and honey. The ingredient list is long and may look intimidating, but you'll find most of the condiments in your pantry. The beauty of the sauce is that once you've made it, you can keep using it for several meals -- and trust me, you'll want to add it to everything. —Becky at Vintage Mixer
about 2 cups
cloves of garlic, minced
dried red pepper flakes
creamy peanut butter
rice vinegar or apple cider vinegar
(8-ounce) can light coconut milk, as desired, to serve
To make a peanut butter paste, use a mortar and pestle to grind together the garlic, ginger, and dried pepper flakes. In a medium bowl, combine the peanut butter with the miso, if using, and add the spice mixture. Mix until well combined.
Add in the rice vinegar, soy sauce, sesame oil, honey, and lime juice. Use a whisk to combine.
Slowly stir in the water to the peanut butter mixture while continuing to whisk.
You can store this peanut butter paste in your refrigerator for up to a week.
When you are ready to serve the peanut sauce, warm the peanut butter paste with the can of coconut milk (use less if you prefer a thicker sauce) in a small saucepan over low heat. As the peanut butter melts, whisk it together with the coconut milk until well incorporated. Once combined, remove from heat, and serve.