Recipes › Cilantro › Thai Peanut Sauce with Cilantro
Thai Peanut Sauce with Cilantro
A rich, creamy peanut sauce infused with fresh cilantro, ginger, garlic, lime, and sriracha — the kind of sauce that transforms everything it touches into something craveable. Blended smooth in minutes, it is equally perfect as a dip for spring rolls and chicken satay, a dressing tossed through noodles, or a drizzle over grilled vegetables. The cilantro gives it a freshness that cuts through the richness of the peanut butter.
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Ingredients
- ½ cup fresh cilantro, packed, plus more for garnish
- ½ cup creamy peanut butter, natural, unsweetenedAlmond or sunflower butter for peanut allergy
- ⅓ cup coconut milk, full-fatWarm water for a lighter sauce
- 3 tablespoons soy sauce or tamariCoconut aminos for soy-free
- 3 tablespoons lime juice, freshly squeezed
- 1 inch piece fresh ginger, peeled and roughly chopped
- 2 cloves garlic
- 1 tablespoon toasted sesame oil
- 1 tablespoon sriracha, or to tasteSambal oelek or chili garlic sauce
- 1 tablespoon honey or maple syrup
Contains: cereals gluten, milk, peanuts, sesame, soya.
Method
- Combine all ingredients — cilantro, peanut butter, coconut milk, soy sauce, lime juice, ginger, garlic, sesame oil, sriracha, and honey — in a blender or food processor.About 3 min
- Blend until completely smooth and creamy, about 1 minute. Scrape down the sides and blend again.About 2 min
- Taste and adjust the balance — more lime for brightness, more soy for saltiness, more sriracha for heat, or more honey for sweetness. The sauce should be bold on all fronts.About 2 min
- Transfer to a serving bowl or jar. The sauce will thicken as it sits — thin with a tablespoon of warm water if needed before serving. Garnish with extra cilantro leaves.About 2 min
Tips
- Natural peanut butter (just peanuts and salt) gives a more authentic, less sweet result than commercial brands.
- Thin the sauce with warm water a tablespoon at a time if using it as a noodle dressing — it should coat the noodles without clumping.
- Make a double batch and keep a jar in the fridge — it goes on everything.
Ring the changes
- Add a tablespoon of rice vinegar for a sharper, less creamy dressing-style sauce.
- Stir in a teaspoon of fish sauce for a more complex, traditional Thai flavor — note this makes it non-vegan.
Keeping it
Refrigerate in a sealed jar for up to 2 weeks. The sauce will firm up in the refrigerator — stir in a splash of warm water before using.
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