Spicy Thai-Inspired Peanut Sauce

Prep Time 5

A spicy, plant-based peanut sauce made with Thai red curry paste.

Servings 8 2 tablespoon servings

Calories 128 kcal

3.5 to 7 ounces coconut water Use the lesser amount for a thicker sauce
1/2 cup natural peanut butter If using salted, add half the amount of soy sauce, taste and adjust as needed
4 tablespoons red curry paste Or use the amount the label on your curry package indicates
1-2 tablespoons coconut sugar Or substitute with other sugar of choice
2-4 tablespoons soy sauce
2-4 tablespoons orange juice Alternatively, use lime juice if you want a tangier sauce.
1 teaspoon black bean sauce

Start with the lesser amounts of each of the ingredients. Add them to a blender and blend until smooth. Alternatively add to a bowl and stir with a fork until blended.
Taste and adjust seasoning. If it needs more salt, add more soy sauce. If it needs more sweetness, add more sugar or orange juice. If it needs more funky, unami flavour add a bit more black bean sauce.
If you used lime instead of orange juice, and it's too tangy, add more peanut butter and coconut water.

You can use any kind of granulated sugar you like. If you're vegan, some brands of white sugar are not suitable. See Sugar, sugar, honey, honey: A guide to sweeteners for plant-based diets

This peanut sauce will keep for 5-7 days in a well-sealed container in the fridge.

Nutritional information is an estimate only.