Recipe courtesy of Michele Urvater

Coconut Peanut Sauce

  • Level: Easy
  • Total: 20 min
  • Prep: 20 min
  • Yield: 2 1/2 cups
Save Recipe


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.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Peanut Sauce

Knockout Coconut Shrimp with Spicy Mango Sauce