This is one of those recipes you're going to have to taste and adjust to your palate. Consider this a template that you can tailor to your personal taste. It has a gorgeous, luxurious texture. It's fantastic on any grilled meat or vegetables or as a dipping sauce for spring rolls.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place peanut butter in a mixing bowl. Whisk garlic, brown sugar, fish sauce, soy sauce, and sesame oil into peanut butter, followed by lime juice and chile-garlic sauce.

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  • Bring coconut milk to a simmer in a small saucepan over medium heat; pour over into peanut butter mixture. Whisk until smooth.

  • Transfer to a serving bowl and garnish with chopped red pepper, cilantro, and peanuts.

Cook's Notes:

If you use a "name-brand" type of peanut butter, you should adjust the amount of sugar you add to the sauce.

Serve this with Beef Satay. The sauce can be made ahead of time. Thin with hot water, if needed.

Nutrition Facts

125.8 calories; protein 4.4g 9% DV; carbohydrates 6.7g 2% DV; fat 10g 15% DV; cholesterolmg; sodium 207.7mg 8% DV. Full Nutrition

Reviews (36)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/20/2015
This is an awesome recipe! I have made this several times, and have tried a few different things to suit this to my taste. You can add curry for a little more spice, if you'd like, but it is wonderful on its own. I have learned you definitely need to use all natural peanut butter, it makes a huge difference to the taste. Also, I use the crunchy kind, so no need to add peanuts! I'm going to try this in a wrap with chicken and veggies and I know it will be superb! Read More
(11)

Most helpful critical review

Rating: 3 stars
12/05/2015
I made this twice once as written and once with garlic chili sauce instead of siracha. Both sauces were good but not great and the flavors of both spices were a little different for me. I prefer my heat via crushed red pepper flakes. I also used about 1/2 a can of coconut milk to achieve my desired thickness. Read More
(1)
52 Ratings
  • 5 star values: 45
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/20/2015
This is an awesome recipe! I have made this several times, and have tried a few different things to suit this to my taste. You can add curry for a little more spice, if you'd like, but it is wonderful on its own. I have learned you definitely need to use all natural peanut butter, it makes a huge difference to the taste. Also, I use the crunchy kind, so no need to add peanuts! I'm going to try this in a wrap with chicken and veggies and I know it will be superb! Read More
(11)
Rating: 5 stars
08/31/2016
This sauce was EXCELLENT! So very tasty....the flavors blended so well together so it didn't just taste like peanut butter. The sesame oil and fresh lime juice are a MUST. Paired with spring rolls, it was quite the treat for my co-workers when I brought in as a surprise. Read More
(5)
Rating: 5 stars
04/10/2018
I have recently stopped eating gluten, dairy or cane sugar. So I was thrilled to run across this recipe. It barely needed any substitutions to accommodate my new diet. I used coconut sugar in place of the brown sugar and will need to find a replacement for the siracha sauce since it has sugar. Even with my changes it was AMAZING! My whole family loved it. I served the sauce with chicken satay (from this site), rice noodles and green beans. I also topped with cilantro and diced green peppers as recemended . I would have added some some peanuts but did not have any, I am sure that would make it even better. I used the sauce to flavor everything on my plate. Having this sauce made up ahead of time would really make for a quick meal after work. I would give this more than five stars if I could. Also..... The recipes calls for a very small can of coconut milk (5.6 oz), but I I used about 1/2 a standard can and it worked perfect. I will be adding this to one of my favorite all time recipes. Thanks!! Read More
(3)
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Rating: 5 stars
08/30/2018
Perfect as is ...!!! Read More
(2)
Rating: 5 stars
03/19/2015
Great recipe! I didn't have fish oil or sesame oil, just just used about 1 tbsp of vegetable oil. I eye balled all the the ingredients since I've made a similar one before. THANKS for this! (oh, I used it as a drizzle over chicken & noodles) Read More
(2)
Rating: 5 stars
05/30/2017
This was excellent. You have to be flexible with this recipe. The peanut butter I use is the freshly ground type in the natural foods department, so I dumped all of the ingredients in the blender and gave that a whirl. It was a little salty and a little thick for my taste buds, so added more peanut butter, more coconut milk, more heat, and more sesame until it worked just right for us. I used this with Chef John's Thai tri-tip, and have enough left over to use with a couple of chicken kabobs. Read More
(2)
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Rating: 5 stars
12/16/2017
Really good with bacon-wrapped scallops. We left out the fish sauce, and will double the garlic and Sriracha We may use less coconut milk to make it thicker. We added chopped red and bell pepper, and the fresh cilantro as a garnish. We will definitely make it often. Read More
(2)
Rating: 5 stars
02/01/2015
I added an entire 14oz can of coconut milk because I wanted it thinner and it was fantastic! Read More
(2)
Rating: 5 stars
03/25/2014
I made this sauce to go with Vietnamese meatballs for a dinner that we were hosting. It was a HUGE success - even the two 3 year olds loved it! I didn't cook the sauce so I added a little warm water to the regular 1% milk I used to thin it out (I didn't have any coconut milk). Also I didn't add the red peppers or the chopped peanuts. Our guests raved over the sauce saying that it was the best they have ever had. Definitely give it 5 stars... more if I could. Read More
(1)
Rating: 3 stars
12/05/2015
I made this twice once as written and once with garlic chili sauce instead of siracha. Both sauces were good but not great and the flavors of both spices were a little different for me. I prefer my heat via crushed red pepper flakes. I also used about 1/2 a can of coconut milk to achieve my desired thickness. Read More
(1)