Thai Peanut Sauce

Total Time:
5 min
Prep:
5 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1/2 cup peanut butter
  • 1 (8-ounce) can coconut milk
  • 1/2 cup agave nectar
  • 1/2 cup fresh lime juice
  • 1/4 cup soy sauce
  • Garlic powder
  • Red pepper flakes
Directions

In a blender or food processor, mix the peanut butter, coconut milk, agave nectar, lime juice, soy sauce, garlic powder, to taste, and red pepper flakes, to taste together until the texture is smooth and loose.

Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
4.7 12
<p>great sauce</p><p><br /></p> item not reviewed by moderator and published
Halved the recipe and it made a lot. Was a little runny so I added a bit more peanut butter to thicken it up, and it was great! The chicken satays I made from another recipe on this site could use a little work, but as far as the sauce goes, I will be making it again and again! item not reviewed by moderator and published
For health purposes, I totally omit the agave nectar, and half the soy sauce. I also add approx 1/4 cup spring water. It tastes absolutely wonderful! It is a little runny, but thickens up after awhile. It is perfect with wilted kale, baked tofu, wild rice &amp; fresh cilantro! (gluten free, sugar free, vegan. BOOM) item not reviewed by moderator and published
Definitely a keeper and a repeat recipe! Easy, fast, delicious, and I always have these ingredients on hand. The only addition and change I'll make is to garnish it with finely chopped peanuts prior to serving. item not reviewed by moderator and published
I was initially dissappointed that it was so runny, but the flavor was nice. It makes a about 2 cups, so I ended up reheating it in the microwave, and that thckened it up perfectly. I substituted Thai red curry paste for the red pepper flakes - other wise it was the same. This is a keeper! item not reviewed by moderator and published
Wow, what is the matter with people changing the recipe and then rating it based upon the result they get? I made this as written and it's excellent! item not reviewed by moderator and published
Agave nectar is a sweetener, not a fruit juice, so substituting OJ is a stretch. In flavor it's a bit like a very light, subtle honey. Corn syrup or honey would be much better substitutes (or perhaps even sugar) than OJ. I liked this, reduced all ingredients by 1/4 because I knew I wouldn't want that much leftover and wasn't sure how it would keep. Liked, didn't love, but I would definitely make it again. item not reviewed by moderator and published
This was a super easy sauce. I did use 1/3 cup lime juice and 1/4 cup corn syrup instead of agave. It was super tasty! item not reviewed by moderator and published
Love this recipe!! I didn't have coconut milk on hand so I used a teaspoon of melted coconut oil and it was great. item not reviewed by moderator and published
Very good. I used orange juice instead of agave juice. Used w/ shrimp, rice noodles, brocolli, and mushrooms as a stir fry. Was so good. My husband can't wait for me to make again. item not reviewed by moderator and published
I thought that this turned out well. I only used 1/2 of the lime juice and since I didn't have Agave Nectar on hand, I used corn syrup and only used 1/2 the amount they suggested on that too. I think it was perfect. I suggest cutting these two ingredients in half.... you can always add more to your liking at the end. item not reviewed by moderator and published
This was a quick sauce to whip up...our Thai basil chicken from a couple nights ago was...meh. It really needed something. I didn't have the agave nectar in my pantry, so substituted orange juice. The recipe came out a little acidic because of that, but it was tasty. I halved the recipe and ended up adding an additional two tablespoons of peanut butter to try to thicken it a bit. This made quite a bit of sauce--maybe about 1 1/2 cups. We had a LOT left over. I'm not sure how much a serving is, but we only used a couple of tablespoons each on our chicken and rice. It's good. item not reviewed by moderator and published
Thanks for the tips! item not reviewed by moderator and published
I think I'll try it with Kale! item not reviewed by moderator and published

Not what you're looking for? Try:

Thai Peanut Sauce

Recipe courtesy of Serena Palumbo