Tired of your usual home-cooked dinners? Spice things up with this Thai-inspired peanut butter sauce with coconut milk! It’s not only delicious but also an easy way to eat more vegetables.
Creamy, nutty, and with just the right amount of heat, this sauce brings a burst of flavor to your favorite bowls, noodles, or rice dishes—perfect for a quick yet exciting dinner upgrade.
Can I use a different nut butter instead of peanut butter?
Yes, you can substitute peanut butter with other nut or seed butters, such as almond butter, cashew butter, or sunflower seed butter.
What can I substitute for coconut aminos?
If you don’t have coconut aminos, soy sauce or tamari makes a great substitute. Just keep in mind that soy sauce is saltier, so you may want to use a bit less and adjust to taste.
Is this peanut sauce spicy?
The sauce has a mild kick from the chili flakes, but it’s not overly spicy. If you prefer a spicier sauce, you can add extra chili flakes or a dash of hot sauce. For a milder flavor, reduce or omit the chili flakes.
Can I use frozen vegetables instead of fresh?
Yes, frozen vegetables can be used as a convenient alternative to fresh. Just add them directly to the pan; they may release a bit more water, so you might need to cook the sauce a little longer to achieve the desired thickness.
What dishes can I serve this sauce with?
This sauce pairs well with rice, pasta, or as a flavorful topping for roasted vegetables. It’s also great as a dipping sauce or even drizzled over salads for a creamy, tangy twist.
Ingredients
Onion: Rich in antioxidants and heart-healthy compounds, onion also has anti-inflammatory properties and supports immune health. Sometimes I substitute with leak because it’s quicker to cut them.
Garlic: Known for its antibacterial and antiviral benefits, garlic boosts the immune system, may help lower blood pressure, and supports heart health. Substitute with garlic powder if fresh garlic is unavailable, though fresh is preferred for its stronger flavor.
Ginger (Fresh or Powdered): Aids digestion, reduces nausea, and provides anti-inflammatory effects. It also may help relieve muscle pain and boost immune health.
Peanut Butter: Provides protein and healthy fats to keep you full and energized. It’s also a good source of vitamin E, magnesium, and potassium, which benefit heart and muscle health. If you need a substitute, almond butter or sunflower seed butter can work, but the flavor will differ.
Coconut Milk: Adds a creamy texture and contains MCTs (medium-chain triglycerides) that can boost energy and support brain health. Rich in iron and magnesium.
Coconut Aminos: A soy-free alternative to soy sauce, coconut aminos are lower in sodium and contain essential amino acids that support metabolism, while adding a slightly sweet flavor.
Lime Juice: High in vitamin C, lime juice strengthens the immune system, promotes healthy skin, and helps the body absorb iron from plant-based foods.
Chili Flakes: Contain capsaicin, which may boost metabolism and reduce inflammation, while adding a spicy kick that promotes heart health.
Red Bell Pepper: Rich in vitamin C, antioxidants, and fiber, supporting immune health, skin, and eye health, while adding natural sweetness to the dish.
Carrot: They add a natural sweetness and vitamin A to the dish. Substitute with sweet potatoes for a similar sweetness and texture, or parsnips for a slightly different flavor profile.
Cauliflower / Broccoli: Nutrient-dense and high in fiber, vitamins C and K, and folate. These cruciferous veggies are known for their potential cancer-fighting properties.
Chickpeas / Lentils: Excellent sources of plant-based protein, fiber, and iron. They support digestive health, help keep you full, and provide energy-boosting nutrients.
MORE HEALTHY DINNER IDEAS:
Peanut Butter Sauce with Vegetables & Coconut Milk
Ingredients
Sauce
- 1 onion / leak
- 6 garlic gloves
- 1 tsp fresh ginger (or powder)
- 2 tbsp peanut butter
- 1 can coconut milk
- 3 tbsp coconut aminos
- 1 tbsp lime juice
- 1 tsp chili flakes
- 1 red bell pepper
- 2 small carrots
- 1 cup cauliflower (or broccoli)
- 1 can chickpeas (or lentils)
Instructions
- Chop the onion (or leek) and mince the garlic cloves.
- Heat a pan over medium heat with a bit of oil, and sauté the onion (or leek) until translucent, about 3–4 minutes.
- Add the garlic and cook for another minute until fragrant.
- Add the chopped red bell pepper and carrot and cook for 2–3 minutes until it begins to soften.
- Stir in the ginger, peanut butter, coconut milk, and coconut aminos, mixing well until smooth.
- Add the cauliflower (or broccoli) and chickpeas (or lentils), stirring to coat everything in the sauce.
- Sprinkle in the chili flakes, adjusting to your spice preference.
- Let the sauce simmer on low heat for about 15–20 minutes, until the vegetables are tender.
- Finally, stir in the lime juice.
- Serve warm over rice, buckwheat, noodles, or with your favorite sides.
Notes
