• Campbell Whitman

Coconut Peanut Sauce

A creamy peanut sauce is fancy without a lot of work. You can pre-make the sauce and reheat it or use it cold in raw veggie and noodle dishes. You can also pour it over cooked chicken, pork, beef and fish. In fact, it's so versatile, you have no reason to not give it a go....

Coconut-Peanut Sauce

400 ml coconut milk

120 g peanut butter

1 T toasted sesame oil

10 ml low sodium soy sauce

1 T sweet chili sauce (thai-style)

1 T oyster sauce

1 T miso paste

Sriracha to taste- start with a 1/2-1 teaspoon at a time.

pepper, NO salt


I always try to start with the miso & peanut butter in a large mixing bowl when making this sauce. Sometimes I forget....but after those two ingredients, then begin adding the liquid ingredients. If you add the thicker ingredients last, it can clump and not mix together evenly. If you want to eat this sauce warm, you can even mix all of the ingredients together in the pot you intend to use on the stove. But please warm it up slowly. You DO NOT want it to boil too hard! Just warm up right below a boil if possible. Make sure to mix it well, or the ingredients can stay lumpy.


This sauce can also be used cold or room temperature for cold noodle salads in warmer summer weather.


Enjoy!