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Curry-Coconut Peanut Sauce

Makes 4 1/2 Cups
Time 20 min
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
Ingredients
  • 1 teaspoon canola oil
  • 1 small red onion finely chopped
  • 3 cloves garlic finely chopped (1 1/2 teaspoons)
  • 1 serrano pepper seeded and finely chopped
  • 4 teaspoons finely chopped fresh ginger
  • 4 teaspoons curry powder
  • 4 teaspoons ground cumin
  • 1 (13.5-ounce) can coconut milk
  • 5 tablespoons smooth peanut butter
  • 1/4 cup fresh cilantro finely chopped
  • 5 teaspoons tamari
  • 4 teaspoons honey
  • 1/8 cup lime juice
  • 1/8 cup ketchup
Method

Heat canola oil in a saucepan over medium heat. Add onion, garlic, serrano pepper, and ginger and cook until onion is translucent, about 8 minutes. Reduce heat to low and add curry powder and cumin. Cook until fragrant, about 1 minute. Add coconut milk, peanut butter, cilantro, tamari, honey, lime juice, ketchup, and 3/4 cup water. Bring sauce to a boil, whisking often. Reduce the heat; simmer until slightly thickened and flavorful, about 10 minutes.

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.
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  • 1 teaspoon canola oil
  • 1 small red onion finely chopped
  • 3 cloves garlic finely chopped (1 1/2 teaspoons)
  • 1 serrano pepper seeded and finely chopped
  • 4 teaspoons finely chopped fresh ginger
  • 4 teaspoons curry powder
  • 4 teaspoons ground cumin
  • 1 (13.5-ounce) can coconut milk
  • 5 tablespoons smooth peanut butter
  • 1/4 cup fresh cilantro finely chopped
  • 5 teaspoons tamari
  • 4 teaspoons honey
  • 1/8 cup lime juice
  • 1/8 cup ketchup