August 28, 2023Review Recipe
Table of Contents
Prepare to elevate your dishes to a whole new level with our mouthwatering peanut sauce recipe. This savory blend of creamy peanut butter, zesty soy sauce, and fragrant spices will leave you craving more.
Peanut Sauce Recipe Ingredients
Creamy peanut butter forms the foundation of the sauce, providing richness and depth. Umami-packed soy sauce balances the sweetness, while seasoned rice wine vinegar adds tanginess.
Dark brown sugar contributes both sweetness and complexity. Nutty sesame oil complements the peanut butter, while red curry paste brings heat and aromatic spices.
Fresh garlic and ginger infuse vibrancy, and sriracha offers controlled spiciness. Velvety coconut milk balances saltiness and chopped peanuts add crunch and contrast.
- ½ cup of creamy peanut butter
- ¼ cup of soy sauce
- 1 tablespoon of seasoned rice wine vinegar
- 3 tablespoons of dark brown sugar
- 2 teaspoons of sesame oil
- 1 teaspoon of red curry paste
- 2 teaspoons of freshly grated garlic
- 1 teaspoon of fresh grated ginger
- ½ teaspoon of sriracha hot sauce
- ¼-½ cup of coconut milk
- Lightly salted peanuts, chopped, for optional garnish
This sauce has a mild heat level from the sriracha. You can adjust the heat level according to your preferences by adding more sriracha hot sauce. I suggest adding ½ teaspoon at a time until the desired heat level is reached.
Substitutions and Additions
PEANUT BUTTER: Swap creamy peanut butter for chunky peanut butter to introduce a delightful crunch to the sauce. For a nut-free version, consider almond butter or sunflower seed butter.
SOY SAUCE: This sauce has been tested using low-sodium soy sauce, traditional soy sauce, and tamari soy sauce. All of these options are very similar in color, flavor, and consistency; therefore, they can all be used interchangeably for the soy sauce element in the recipe.
SEASONED RICE WINE VINEGAR: Seasoned rice vinegar is slightly sweeter than standard rice vinegar. You can substitute mirin rice wine or even fresh squeezed lime juice for the acid in this recipe.
DARK BROWN SUGAR: Try honey or maple syrup as alternative sweeteners, adjusting the quantity to taste.
COCONUT MILK: If you’re not a fan of coconut, replace it with almond or cashew milk for a creamy texture without the coconut flavor.
The coconut milk adds excellent flavor and balance to the saltiness of the peanut butter and soy sauce. You can use water if you prefer, but I do not recommend using coconut cream (also known as cream of coconut).
Coconut milk is unsweetened and has the consistency of traditional milk. Cream of coconut is much thicker and sweetened.
RED CURRY PASTE: Experiment with different curry pastes, such as green or yellow, to customize the heat level and flavor profile.
How To Make This Peanut Sauce Recipe Recipe
Bring out the chef in you by following these simple steps to whip up this irresistible peanut sauce:
STEP ONE: Add the creamy peanut butter, soy sauce, seasoned rice vinegar, dark brown sugar, sesame oil, red curry paste, fresh garlic, fresh ginger, and sriracha sauce in a medium mixing bowl.
Whisk until the sauce is smooth and all the ingredients are fully incorporated.
OUR RECIPE DEVELOPER SAYS
To ensure a smooth and creamy texture, consider gently warming the peanut butter before whisking it with the other ingredients. This helps it blend seamlessly.
STEP TWO: Add the coconut milk, starting with ¼ cup, and whisk until fully incorporated. Test your sauce for desired consistency.
If you want a thinner sauce, add more coconut milk (1 tablespoon at a time) up to a total of ½ cup.
STEP THREE: Use the sauce immediately or transfer the peanut sauce to a lidded jar for refrigerated storage.
How To Serve
Elevate your kitchen creations with this peanut butter sauce. Here are some creative ways to enjoy it:
This is the perfect dipping sauce for spring rolls, egg rolls, dumplings, or satay skewers. Its creamy texture and rich flavors make it an ideal partner for these appetizers.
Drizzle the sauce over your favorite stir-fried veggies and proteins. Its bold flavors will instantly elevate your stir-fry game.
Marinate chicken, pork, or tofu in the sauce before grilling or baking. It infuses the protein with a tantalizing blend of flavors.
Prepare in advance or store leftovers effortlessly with these storage tips:
MAKE AHEAD: You can make this sauce ahead of time. Store it in an airtight container in the refrigerator until you are ready to use it.
IN THE FRIDGE: Store any leftover sauce in the fridge for up to a week. Simply seal it tightly in an airtight container.
IN THE FREEZER: Need a longer storage solution? Freeze the sauce in ice cube trays, then transfer the frozen cubes to a zip-top bag. It will keep well in the freezer for up to three months.
REHEATING: To reheat, thaw frozen sauce in the fridge overnight or defrost in the microwave. Gently warm on the stovetop, stirring occasionally, until heated through.
Why We Love This Recipe
This peanut sauce recipe has won our hearts for countless reasons:
FLAVOR FUSION: The blend of creamy peanut butter, aromatic garlic, ginger, and the zesty kick of soy sauce creates an explosion of flavors that tantalizes the taste buds.
SIMPLE INGREDIENTS: With a handful of pantry staples, you can create a sauce that’s rich, complex, and utterly delicious.
CUSTOMIZABLE HEAT: Add a touch of sriracha to match your preferred heat level. It’s all about tailoring the recipe to your taste.
Our easy peanut sauce recipe unlocks a world of flavors and possibilities. With its balanced blend of nutty, savory, and aromatic notes, this sauce effortlessly transforms your dishes into gourmet creations.
Frequently Asked Questions
While natural peanut butter can be used, creamy peanut butter works best for achieving the desired texture.
Gradually add sriracha to achieve your preferred level of heat. Remember, you can always add more, but you can’t take it away!
It’s best to stick with coconut milk for a balanced flavor and texture. Coconut cream is much thicker and sweeter.
Absolutely! Portion the sauce into ice cube trays, freeze, and then transfer to a zip-top bag for convenient storage.
Tamari or low-sodium soy sauce are great alternatives. For a gluten-free option, consider coconut aminos.
Absolutely! Almond butter or sunflower seed butter can replace peanut butter for a nut-free twist.
While sesame oil adds a distinct flavor, you can omit it if you have allergies or if you’re not a fan of the taste.
This creamy sauce is a fantastic marinade for shrimp, fish, and other seafood. Just be mindful of the marinating time to avoid over-flavoring.
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Peanut Sauce Recipe
- ½ cup creamy peanut butter
- ¼ cup soy sauce
- 1 tablespoon seasoned rice wine vinegar
- 3 tablespoons dark brown sugar
- 2 teaspoons sesame oil
- 1 teaspoon red curry paste
- 2 teaspoons freshly grated garlic
- 1 teaspoon fresh grated ginger
- ½ teaspoon sriracha hot sauce
- ¼ to ½ cup coconut milk
- Lightly salted peanuts, chopped, for optional garnish
- Add the creamy peanut butter, soy sauce, seasoned rice vinegar, dark brown sugar, sesame oil, red curry paste, freshly grated garlic, freshly grated ginger, and sriracha hot sauce in a medium mixing bowl. Whisk until the sauce is smooth, and all the ingredients are fully incorporated.
- Add the coconut milk, starting with ¼ cup, and whisk until fully incorporated. Test your sauce for desired consistency. If you want a thinner sauce, you will add additional coconut milk (1 tablespoon at a time) up to a total of ½ cup.
- Use the sauce immediately or transfer the peanut sauce to a lidded jar for refrigerated storage.
- This sauce has a mild heat level from the sriracha. You can adjust the heat level according to your preferences by adding more sriracha hot sauce. I suggest adding ½ teaspoon at a time until the desired heat level is reached.
- To ensure a smooth and creamy texture, consider gently warming the peanut butter before whisking it with the other ingredients. This helps it blend seamlessly.