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Coconut-Peanut Sauce

(recipe, Meera S.T. Vargo)


This is an all-purpose, sweet-and-savory peanut sauce that has substantial coconut flavor from the coconut milk. Serve with Five-Spice Chicken Satay.


  1. 1 tsp. oil
  2. 1 garlic clove, pressed or minced
  3. ¼ cup peanut butter
  4. ¼ cup hoisin sauce
  5. ½ tsp. brown sugar
  6. ¼ cup water
  7. ½ cup coconut milk
  8. Salt and pepper to taste


  1. Heat oil in a small saucepan over medium-high heat until hot but not smoking. Add garlic and sauté for about 30 seconds, until fragrant. Whisk in peanut butter, hoisin sauce, brown sugar, water, and coconut milk. Bring to a boil and then simmer 2 to 3 minutes. Season with salt and pepper to taste.


This sauce can be served warm or at room temperature. Add water as needed to thin the sauce if serving at room temperature. For spicy peanut sauce, add 1/2 tsp. dried red pepper flakes, or 1 tsp. Asian chili sauce (not sweet), or 1 tsp. chili oil.