Ingredients for Thai Peanut Stir Fry Sauce Easy
- 1 (13.5 ounce) can full-fat coconut milk
- 2 tablespoons Thai red curry paste
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1/2 cup creamy peanut butter
- 1/2 teaspoon sea salt
- splash of water
- stir-fry vegetables (e.g., broccoli, carrots, bell peppers, snap peas)
- 1 tablespoon oil (vegetable or coconut)
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How to Make Thai Peanut Stir Fry Sauce Easy
- In a blender, combine 1 (13.5 ounce) can full-fat coconut milk, 2 tablespoons Thai red curry paste, 2 tablespoons soy sauce, 2 tablespoons brown sugar, and 1/2 cup creamy peanut butter.
- Blend until completely smooth. Add a splash of water if needed to reach desired consistency.
- Taste and add 1/2 teaspoon sea salt (or to taste).
- Taste and add more curry paste (1/2 teaspoon at a time) until you reach your desired level of spiciness.
- Prepare your favorite stir-fry vegetables (e.g., broccoli, carrots, bell peppers, snap peas).
- Heat 1 tablespoon of oil (vegetable or coconut) in a wok or large skillet over medium-high heat.
- Add the stir-fry vegetables and cook until crisp-tender, about 5 minutes.
- Add enough peanut sauce to coat the vegetables evenly, then toss and stir-fry for 1 minute to heat through.
- Serve immediately over steamed rice, noodles, or quinoa. Enjoy as a dipping sauce as well!
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
74g
Fat
99g
Carbs
7g
