Fun Fact: Did you know that peanuts are actually not even a nut? They are a legume. If you’ve been scouring the internet for the last hour looking for an amazing, perfectly balanced, indulgent in every way, everything you want in a peanut sauce… look no further.

Full disclosure: I take my peanut sauce very seriously. One of those people who seems to think that there is no such thing as too much sauce on my plate of spring rolls.

This recipe is easy, ingredients are easy to come by & perhaps you’ll come to keep them stocked on hand in the pantry for the off night you feel like sesame peanut noodles (yum). Or, you’re super ambitious and feel like making Homemade Thai Spring Rolls for lunch this week.

Whatever the case for your peanut sauce craving, recipe below.

Go-To Peanut Sauce

Yield: 2 cups / Time: 20 minutes / Difficulty: 2/10

Ingredients

• 1 13.5oz Can coconut milk (*can be either coconut milk or cream. Cream will obviously be more indulgent, however, both work just fine here)

• 3/4 C natural peanut butter (no sugar added)

• 2 oz Thai chili paste (preferably red) / for additional heat, add 1-2 seeded Thai chilis

• 1/2 Tbsp salt

• 1/3 C Sugar (you can try & substitute agave or other sweetener)

• 2 Tbsp apple cider vinegar / white vinegar (*do not sub other vinegars)

• 1/2 C water

• Optional serving garnish: 12oz roasted peanuts (rough chopped) / chopped scallions

Steps

1. Place all ingredients into a medium heavy-bottomed pot over medium heat. Bring to a gentle boil, whisking constantly.

2. Reduce to low heat, let sauce simmer 3-5 minutes continuing to whisk as to avoid sauce burning at the bottom.

3. Remove sauce from heat & allow to cool slightly. Sauce will thicken as it stands.

Storage

Sauce will keep for approx. 1-2 weeks in air tight container in the fridge. If sauce is too thick from sitting in the fridge, simply add water to pot when reheating.

Sauce will keep for 1 month in the freezer. To reheat, simply add to pot over low heat.