Recipe Submitted by : Fountain Avenue Kitchen [Click and find more such recipes from Fountain Avenue Kitchen]


1/2 a 15-ounce can light coconut milk
1/4 cup natural peanut butter, room temperature
3/4 tablespoon fish sauce
2 tablespoons red Thai-style curry paste (could use green; I happened to have red on hand)
1 tablespoon honey
1/2 teaspoon rice vinegar (could use white vinegar)
1/2 teaspoon lime juice
1 teaspoon minced ginger
1 tablespoon soy sauce
1/4-1/2 teaspoon Sriracha or cayenne, optional
chopped cilantro to taste, optional

Method :

  • Whisk all ingredients together and store, covered, in the refrigerator until ready to use. Perfect as a sauce for pasta, chicken, shrimp, veggies, salads, sandwiches, etc. The other Ann also used it on a Thai-inspired pizza!
Thai Ginger Peanut Sauce with Jicama and Ginger Cumin Almonds Try this sauce with Thai Bok Choy Salad! (Click on photo for recipe.)
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