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Dipping fresh spring rolls in Easy Peanut Sauce

Easy Peanut Sauce

Makes 1 cup.    "Peanut sauce must be the most popular Southeast Asian sauce making the rounds in U.S. restaurants.  It goes with everything from grilled meats to tofu to vegetables, and this version is easy to make at home.  You can also substitute coconut milk for up to half the water to make a thicker, richer sauce." - Patricia Tanumihardja  You can also substitute cashew butter for peanut butter.  It's DELICIOUS!!

Author Recipe from Farm to Table Asian Secrets by Patricia Tanumihardja, Published by Tuttle Publishing


  • 1/2 cup smooth unsweetened peanut butter (or cashew butter!)
  • 2 cloves garlic, peeled
  • 2 tablespoons fresh lime juice (from 1 large lime)
  • 1 teaspoon fine sea salt
  • 1 tablespoon coconut palm sugar or 2 teaspoons dark brown sugar
  • 1 fresh long red chili like Fresno, chopped and stemmed, seeded as desired, or 1 teaspoon sambal oelek (to taste)
  • 1 to 2 Thai chilies (optional)
  • 1/2 cup warm water


  1. In a blender or food processor, blitz the peanut butter, garlic, lime juice, salt, sugar, chilies and water until the mixture is smooth.  Transfer the sauce to a bowl and set aside.  The sauce may be made up to 2 days in advance if kept covered and chilled.

Recipe Notes

*If you don't have a blender or food processor, mix the peanut butter with hot water until a smooth paste is formed.  Add the remaining ingredients (run the garlic through a press) and mix well.