Curry-Coconut Peanut Sauce

Curry-Coconut Peanut Sauce

Makes 4 1/2 Cups

This sauce should come with a warning: One spoonful will have you hooked. Fortunately, it complements almost anything from vegetables to poultry and tofu.

From The Whole Foods Market Cookbook

  • 1 teaspoon canola oil
  • 1 small red onion, minced
  • 3 cloves garlic, minced (1 1/2 teaspoons)
  • 1 serrano pepper, seeded and minced
  • 4 teaspoons minced fresh ginger
  • 4 teaspoons curry powder
  • 4 teaspoons ground cumin
  • 1 (13.5-ounce) can coconut milk
  • 5 tablespoons creamy peanut butter
  • 1/4 cup fresh cilantro, minced
  • 5 teaspoons tamari
  • 4 teaspoons honey
  • 1/8 cup lime juice
  • 1/8 cup ketchup
  • 3/4 cup water
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Heat canola oil in a saucepan over medium heat. Sauté onion, garlic, serrano pepper, and ginger until onion is translucent. Add curry powder and cumin; sauté over low heat for 1 minute. Add coconut milk, peanut butter, cilantro, tamari, honey, lime juice, ketchup, and water. Bring sauce to a boil, whisking often. Reduce the heat; simmer for 10 minutes.

Nutritional Info: 
Per Serving:Serving size: 1/4 cup, 80 calories (60 from fat), 7g total fat, 4g saturated fat, 0mg cholesterol, 140mg sodium, 5g carbohydrate (1g dietary fiber, 3g sugar), 2g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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