- Sauce
- Thai
- One pot
- Make-ahead
- Stovetop
- Budget-friendly
- Beginner-friendly
Good for, as AI judged the whole recipe.
Ingredients
- 1 can
full-fat coconut milk (13.5 oz), shaken
- 3/4 cup
creamy peanut butter
- 3 tbsp
soy sauce
- 2 tbsp
light brown sugar, packed
- 3 cloves
garlic, finely grated or minced
- 1 tbsp
chili-garlic paste, plus more to taste
- 1 tsp
fresh ginger, finely grated (optional)
- 2 tbsp
fresh lime juice, from about 1 lime
salt, to taste
- 2–4 tbsp
warm water, for thinning (optional)
- Vegan
Contains peanuts (creamy peanut butter), soy (soy sauce) and wheat (soy sauce).
Not checked: chili-garlic paste.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Put the coconut milk, peanut butter, soy sauce, brown sugar, garlic, chili-garlic paste and ginger in a small saucepan. Whisk over medium heat until the peanut butter melts and the sauce is smooth, 2 to 3 minutes.
3 min
- 1 can full-fat coconut milk (13.5 oz)
- 3/4 cup creamy peanut butter
- 3 tbsp soy sauce
- 2 tbsp light brown sugar
- 3 cloves garlic
- 1 tbsp chili-garlic paste
- 1 tsp fresh ginger
- Step 2
Bring to a bare simmer, then lower the heat so it bubbles gently. Cook, whisking often, until the sauce thickens enough to coat the back of a spoon, 5 to 7 minutes. Don't let it boil hard or the sauce can break.
6 min
- Step 3
Take the pan off the heat and whisk in the lime juice. Taste and add salt, and more chili-garlic paste if you want it hotter.
- 2 tbsp fresh lime juice
- salt
- Step 4
Whisk in warm water a tablespoon at a time until the sauce pours in a steady ribbon. It thickens as it cools and in the fridge, so loosen it with a little more water before serving. Keeps up to 5 days refrigerated.
- 2–4 tbsp warm water
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026