Anti Inflammatory Thai Peanut Sauce
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Learn more →Ingredients
6 servings
- 1 tbsp neutral oil (such as canola or vegetable oil)
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap.Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap. - 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- ½ cup natural peanut butter (creamy)
- ½ cup full-fat coconut milk
- 3 tbsp soy sauce
- 2 tbsp fresh lime juice
- 1 tbsp brown sugar
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 2.3 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid brown sugar, please tap it and change its rating to Red.
- 1 tsp toasted sesame oil
- ¼ tsp red pepper flakes
- 2–4 tbsp water, as needed
For serving
- 1 tbsp fresh cilantro, roughly chopped (optional)
- 1 tsp crushed roasted peanuts (optional)
Instructions
- 1
Heat the oil in a small saucepan over medium-low heat until shimmering. Add the garlic and ginger and cook, stirring constantly, until fragrant and just softened, about 1 minute — watch closely so the garlic does not brown.
- 2
Add the peanut butter, coconut milk, soy sauce, lime juice, brown sugar, sesame oil, and red pepper flakes. Whisk together until smooth and fully combined.
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