Thai Ginger Peanut Sauce


  • 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


  1. 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!

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