Eloise Palmateer, RDN, LD
Thai Peanut Sauce
Updated: Jul 31, 2022
1 Tbsp coconut oil
1/2 yellow onion, diced small
1 bell pepper, diced
2 garlic cloves, minced
1" ginger, minced
1/3 cup full fat canned coconut milk
1 Tbsp red curry paste
1 Tbsp soy sauce
1.5 Tbsp peanut butter
3-4 Tbsp chopped peanuts or cashews
Sauté onion over medium-high heat for about 5minutes, until softened and translucent.
Add ginger, garlic, curry paste, peanut butter and pepper. Combine into a paste.
Pour in coconut milk and sauce and bring a simmer.
Simmer for 5 minutes, then serve immediately as a sauce, or store in the fridge for later use as a marinade.