Recipe courtesy of Michele Urvater

Coconut Peanut Sauce

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  • Level: Easy
  • Total: 20 min
  • Prep: 20 min
  • Yield: 2 1/2 cups
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1 stalk (about 2 feet long) fresh lemon grass, optional

1 cup roasted salted peanuts

2 medium cloves garlic

Quarter size slice of fresh ginger

1 inch by 1/4 inch piece fresh lime rind

3 tablespoons fresh lime juice

1 tablespoon anchovy paste

1 teaspoon sugar

1/2 teaspoon salt

1/2 teaspoon dried red pepper flakes

2 cups (14-ounce can) unsweetened coconut milk

1/2 cup (packed) fresh basil leaves

2 cups (packed) fresh cilantro leaves


  1. Remove the woody outer leaves of the lemon grass stalk. Finely slice, crosswise, the tender inner stalk and transfer to a blender. Add the peanuts, garlic, ginger, lime rind, lime juice, anchovy paste, sugar and red pepper flakes.
  2. Add coconut milk and puree into a fine puree. Transfer this mixture to a food processor and puree with basil and cilantro. Season to taste with salt. Pack in half or cup portions and freeze.