Stay-at-Home Coconut-Peanut Sauce 

Okay, I never thought I’d become a real estate broker who posts recipes to her blog. Oh well, what else are you going to do during a Coronavirus Stay at Home order? Besides, I get asked for this recipe a lot, so two birds, one stone. 

What I like about this sauce is that it’s quick and doesn’t require any cooking. And it’s yummy!

In a blender, combine:

  • 1 cup canned coconut milk. I like to include all the coconut cream at the top and complete the 1 cup with the liquid milk. 
  • 2 Tablespoons lime juice, freshly squeezed if possible
  • 1 Tablespoon Tamari, soy sauce or Bragg Liquid Aminos 
  • 2 teaspoons fish sauce 
  • 3 cloves garlic, chopped
  • 2-inch (or more) fresh ginger root, peeled and chopped
  • 1/2 cup peanut butter (I like chunky)
  • 1 Tablespoon honey
  • Siracha – as much as you can stand
  • 2 Tablespoons sesame oil
  • 2 Tablespoons rice vinegar

Blend until Smooth. If refrigerated, bring to room temperature before serving. 

Coconut-Peanut Sauce

This sauce can be used in a lot of recipes:

  • Pour it on steamed broccoli and top with toasted sesame seeds.
  • Drizzle over barbecued pork tenderloin. 
  • Saute some veggies, serve on rice, and top with Coconut-Peanut Sauce.
  • Chicken Satay
  • Any Asian noodle
  • Or my favorite, Udon Noodle Buddha Bowl. Recipe follows. 

Stay at Home Coconut Peanut Sauce

Udon Buddha Bowl with Coconut-Peanut Sauce 

Cook fresh Udon noodles according to the instructions. Drain. I usually use a half package for 4 people and freeze the other half. 

Combine in large bowl any combination of the following according to your own personal taste buds: 

  • 1/2 large head Napa cabbage, chopped
  • 1 or 2 sweet potatoes, roasted and chopped
  • 1 red bell pepper, chopped
  • 1/2 cup fresh snow peas
  • 1 can chopped water chestnuts, drained and rinsed
  • Steamed broccoli
  • Steamed asparagus 
  • Fresh arugula
  • Sauteed baby bok choy
  • Cooked chicken or roasted tofu or tempeh

Combine whichever ingredients you like from the above list, add the Udon noodles and stir in the Coconut-Peanut sauce. Don’t drench the noodles. You will likely have some sauce left over. 

Top with your choice of: Chopped cilantro, chopped fresh mint, roasted peanuts, or lime wedges. 

Don’t dilly-dally on serving this dish as the sauce can make the noodles break down. 


Respectfully blogged by: