Description
A versatile and vibrant Thai-style peanut sauce featuring a roasted red bell pepper for natural sweetness and depth. The secret ingredient enhances the flavor profile for a complex and silky smooth sauce.
Ingredients
Scale
- 1 large red bell pepper (approx. 200g / 7 oz)
- 150g (0.67 cup) natural creamy peanut butter (unsweetened, unsalted)
- 120ml (0.5 cup) full-fat coconut milk
- 60ml (0.25 cup) hot water
- 60ml (0.25 cup) fresh lime juice (from about 2 limes)
- 30ml (2 tablespoons) soy sauce (naturally brewed, alcohol-free)
- 30ml (2 tablespoons) rice vinegar
- 15g (1 tablespoon) finely grated fresh ginger
- 10g (1 tablespoon) finely minced garlic
- 15g (1 tablespoon) light brown sugar, packed
- 5ml (1 teaspoon) red chili flakes (or to taste)
- Pinch of salt (to taste)
- For Garnish: Fresh Cilantro Leaves and extra Red Chili Flakes
Instructions
- Prepare and Roast the Red Pepper: Preheat your oven to 400°F (200°C). Halve the red bell pepper, remove the seeds and stem. Place the bell pepper halves cut-side down on a baking sheet lined with parchment paper. Roast for 20-25 minutes, or until the skin is visibly blistered and slightly charred in spots.
- Steam and Peel the Roasted Pepper: Immediately transfer the hot bell pepper to a bowl, cover tightly with plastic wrap, and let it steam for 10-15 minutes. Once cool enough to handle, carefully peel off and discard the loosened skin.
- Blend the Sauce Base Ingredients: In a high-speed blender or food processor, combine the peeled roasted red bell pepper, coconut milk, hot water, lime juice, soy sauce, rice vinegar, grated fresh ginger, minced garlic, brown sugar, and red chili flakes. Blend until completely smooth.
- Add Peanut Butter and Achieve Silky Smoothness: Add the natural creamy peanut butter to the blender with the roasted pepper mixture. Blend again until the sauce is creamy, silky smooth, and well combined, scraping down the sides as needed.
- Adjust Consistency and Seasoning: Check the consistency; if the sauce is too thick, add more hot water (1 tablespoon at a time) until desired consistency is achieved. Taste the sauce and adjust seasoning with more lime juice, brown sugar, chili flakes, or a pinch of salt if needed.
Notes
Store in an airtight container in the fridge for up to a week. Use fresh ingredients for the best flavor, and adjust consistency with water for different uses (dipping vs. dressing). This sauce is excellent with chicken satay, noodle bowls, or as a dip for vegetables.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Thai
Nutrition
- Serving Size: 2 tablespoons (30g)
- Calories: 65 calories
- Sugar: 1 g
- Sodium: 100 mg
- Fat: 5.5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 2.5 g
- Fiber: 0.5 g
- Protein: 2.5 g
- Cholesterol: 0 mg
Keywords: peanut sauce, thai sauce, dipping sauce, dressing, roasted pepper, vegetarian, easy recipe, versatile, kid-friendly