Traditional recipes

Homemade peanut sauce recipe

Homemade peanut sauce recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Side dish
  • Sauce

This spicy sauce is packed with flavour. Serve with stir-fried or grilled chicken, vegetables and Asian noodles.

25 people made this

IngredientsMakes: 300 ml sauce

  • 3 tablespoons dark brown sugar
  • 2 tablespoons rice wine or dry sherry
  • 2 teaspoons rice wine vinegar
  • 4 tablespoons coconut milk
  • 200g smooth peanut butter
  • 1/4 teaspoon curry powder
  • 2 teaspoons soy sauce
  • 1/4 teaspoon sesame oil
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon sweet chilli sauce
  • 1 teaspoon minced pickled ginger
  • 1/2 teaspoon fish sauce

MethodPrep:15min ›Cook:15min ›Ready in:30min

  1. Mix together the dark brown sugar, rice wine and vinegar in a small bowl until smooth.
  2. Combine the coconut milk and peanut butter in a small saucepan over low heat. Heat and stir until the peanut butter melts, being careful to not allow the coconut milk to boil. Stir the sugar mixture into the coconut milk mixture; pour into a bowl; stir in the soy sauce, sesame oil, garlic, chilli sauce, ginger and fish sauce. Serve.

Recently viewed

Reviews & ratingsAverage global rating:(20)

Reviews in English (16)

by Sharon B

This recipe was great! It is very versatile, I like that the measurements of the ingredients can be adjusted to your preference (adjust the curry and chili sauce for level of heat). I didn't have the toasted sesame oil, or the rice wine vinegar on hand, and it was still very good! I served it over noodles, topped with chicken, water chestnuts green onions, red bell peppers, chopped peanuts, bean sprouts and cilantro. It got rave reviews at our dinner, and I've referred 2 people already to this recipe. Thanks for sharing it!-06 Mar 2008

by Nette

This is a relatively easy recipe with authentic flavor. I didn't have pickled ginger so I just used a bit of fresh. Tastes like the restaurant down the street. Thanks!-06 Sep 2008


The natural style peanut butter works well in this sauce, and like other reviewers, I added more coconut milk because the can is barely used when prepared as directed, it doesn't hurt it and it make more. I used equal parts peanut butter coconut milk. Also, I did not use the sweet chili sauce but the red chili paste because we use sweet chili sauce as the other condiment with the chicken skewers which we marinade with... did not use rice wine but substituted with red wine vinegar. This is *excellent* in a meal with chicken bentos, rice and edamame, super easy too (though it does have some ingredients that you might have to shop for). thanks to the submitter!-10 Mar 2010



  1. Zologar

    This version is outdated

  2. Gorlois

    I, sorry, that certainly does not suit me at all. Thanks for the help.

  3. Nezahualcoyotl

    Great post! I read it with great pleasure. Now I will visit your blog more often.

  4. Nikomuro

    I can suggest to go to the site, which has a lot of information on this issue.

  5. Yusef

    I congratulate, what excellent message.

Write a message