By Kate from Cook Eat Explore

Peanut sauce became a staple in our household six or so years ago, when we were living in Portland, in a tiny apartment and I was still selling jewelry.  We’d both come home from work, tired, not wanting to spend a whole lot of time in the kitchen, but not wanting to do something either super unhealthy or take out.  Peanut chicken stir fry became a staple. Super easy, quick, and really tasty.

 Over time, we’ve tried almost every bottled iteration that we could find, and while we found some that were thisclose to being perfect, they just weren’t quite right.

So the quest to create my own started. To create one that has a deep flavor profile, will compliment without over powering, and generally hits all of the marks that I wanted it to. Turned out to be way more of a quest than I had initially thought.

Peanut butter and coconut milk are staples of our pantry, as are the other basic ingredients that go into peanut sauce. Soy Sauce. Limes. Red pepper flakes. Salt. And that’s what I was working with for the longest time. Then, one night last week, as I was working on a recipe for Tony’s Market, I got creative.  And I nailed it.


The Tony’s recipe that I was testing and photographing was Chicken & Beef Satays w/ Peanut Sauce, which you’ve absolutely got to make. The flavors are deep, and phenomenal, and the meat is so tender and juicy. All good things right?  It may sound like I’m over selling it, but really, I’m not even coming close to doing it justice. Try it, you will not be disappointed.

I think that the hallmark of a good sauce is it’s versatility. Often we end up with extra sauce at the end of whatever meal we’re making, largely due to the fact that we generally double whatever the recommendation the recipe offers. Knowing that about myself, when I make a sauce or dressing, especially one of my own recipes, I have at least three other ideas I’m tossing around in my mind for what else I can do with it.

For this peanut sauce, it was spread on a toasted bagel the next morning, was drizzled over rice and veggies at lunch, and well, when you’re married to Jeff, you have to account for the fact that a couple of spoonfuls will go missing sometime between when it goes in the fridge and the next time that you reach in for it.



Kates Kick Ass Peanut Sauce



author kate

This peanut sauce goes well on pretty much everything, and can be easily tweaked to suit your flavor preferences.


  • 1 can of coconut milk
  • 1/2 cup of creamy peanut butter
  • Juice of two limes
  • Zest of one lime
  • 1 T of red pepper flakes
  • Splash of soy sauce
  • Splash of fish sauce
  • 1 1/2 cup of white wine
  • Handful of crushed peanuts


  1. Mix everything together over medium low heat, stirring occasionally to combined.
  2. Once sauce starts to thicken, add wine in small batches to thin out, stirring to combine well.
  3. Serve on pretty much anything that you want, as it is bad ass delicious on pretty much everything.



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