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Thai Coconut Turmeric Peanut Sauce

  • Yield: 8 oz 1x


Excellent served with Thai noodles with vegetables, chicken and peanut sauce (see Link below)


  • 1 tbs coconut oil
  • 1/2 medium onion (diced)
  • 2-3 cloves garlic (minced)
  • 1 inch ginger (peeled and minced)
  • 1 tbs turmeric (ground)
  • 1/3 cup peanut butter
  • 1 1/2 tbs sriracha or Thai chili paste (or to taste)
  • 1 tbs rice vinegar
  • 1 tbs honey
  • 1/2 tsp salt
  • 1/2 can full fat unsweetened coconut milk


  1. Heat the oil in a small skillet.
  2. sauté the onion and garlic in the skillet until fragrant, about 2 minutes
  3. Add the ginger and the turmeric and stir until fragrant, about 10-15 seconds.
  4. Remove from the heat and add to blender.
  5. Add the peanut butter, chili paste, vinegar, honey, salt, and coconut milk to the blender.
  6. Blend until smooth.
  7. Can be stored in the refrigerator for 3 weeks.


Source: PRED university

Link to:  Thai noodles with vegetables, chicken and peanut sauce

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