Coconut Peanut Sauce
A creamy, rich coconut peanut sauce that’s perfect for drizzling over steamed veggies, rice, or pasta. Quick to make and packed with flavor!
Equipment
- Medium-size saucepan, Whisk
Ingredients
- 1 teaspoon peanut oil
- 2 cloves garlic grated
- 2 teaspoons ground cumin
- 1 tablespoon 6 g curry powder, store-bought or homemade (page 307)
- 1 teaspoon ground ginger
- 2 tablespoons 20 g chopped shallot
- 1 tablespoon 8 g arrowroot powder
- 2 tablespoons 42 g agave nectar
- 1 cup 85 g crunchy natural peanut butter
- 2 tablespoons 30 ml tamari or reduced-sodium soy sauce
- 1 can 14 ounces, or 414 ml light coconut milk, divided
- ¼ cup 60 ml vegetable broth or water
- 1 teaspoon dried cilantro
Instructions
- In a medium-size saucepan over medium heat, heat the oil and cook the shallot and garlic until tender and fragrant, about 2 minutes.
- Lower the temperature and stir in the ginger, curry powder, cumin, and cilantro.
- Cook for another minute, until fragrant.
- Combine the arrowroot powder with 2 ounces (60 ml) of the coconut milk and stir until dissolved.
- Add the arrowroot mixture to the saucepan, then add the remaining 12 ounces (354 ml) coconut milk, peanut butter, tamari, agave, and broth.
- Bring to a boil, whisking occasionally.
- Lower the temperature to medium and cook until thickened and reduced a bit, about 10 minutes.
Notes / Tips / Wine Advice:
Serving Tip:
This coconut peanut sauce pairs beautifully with a variety of dishes, such as roasted vegetables, noodles, or rice.
Wine Advice:
A chilled Riesling or Gewürztraminer complements the spices and creaminess of this rich sauce.
Nutritional Information
Calories: 170 kcal | Carbohydrates: 15 g | Protein: 4 g | Fat: 12 g | Fiber: 2 g | Sugar: 6 g | Salt: 0.8 mg
