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Ever since we shared this recipe last month, Jack and I have been more than a little obsessed with this Thai Chili Peanut Sauce! We love it so much, we have a jar in the refrigerator at all times! This sauce is so good, we felt it was worthy of its own recipe post here on A Family Feast.
To make this Thai Chili Peanut Sauce, mix creamy peanut butter with some coconut milk, fish sauce, chili garlic sauce, lime juice, agave nectar, and some very finely chopped fresh cilantro. Give the ingredients a stir – and you are done!
We spoon this easy, flavorful and very versatile Thai Chili Peanut Sauce over grilled chicken skewers, on steak, and on vegetables – and it also serves as a fantastic dressing on our Thai Peanut Chicken Noodle Salad. (Click here for that recipe!)
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Thai Chili Peanut Sauce
Ingredients
2/3 cup creamy peanut butter
1/2 cup coconut milk
2 tablespoon fish sauce (we recommend Red Boat)
3 tablespoons chili garlic sauce
2 tablespoon fresh lime juice
2 tablespoon agave nectar
1/4 cup fresh cilantro, minced fine
Instructions
Mix all ingredients together. Chill several hours before serving.
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You may also like:
Thai Peanut Chicken Noodle Salad
Grilled Chicken Skewers with Thai Chili Peanut Sauce
Today I made the salad using the dry lo mein plus the suggested peanut sauce. I used natural peanut butter (just peanuts and salt). As written, the sauce was exceedingly too sweet. I wound up adding rice wine vinegar, low sodium soy, sherry, and more lime to kill off the sweetness. It improved it. My husband liked it a lot and I thought it was fine. Next time I’ll just add 1 tsp. of agave nectar.
Thanks for your feedback…we’re glad you were able to adapt the recipe to suit your tastes.