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Asian, Malaysian
Peanut Sauce Recipe-2939

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This popular Southeast Asian sauce is excellent with grilled chicken, flank steak, lamb chops, pork loin, or even fish and shellfish. It makes a great dipping sauce for all manner of kabobs.



  • 1 cup unsalted smooth peanut butter
  • 1/3 cup finely chopped dry-roasted peanuts
  • 1 tablespoon sugar
  • 2 tablespoons fresh lemon juice
  • ½ cup canned sweetened coconut cream, such as Coco Lopez brand
  • 1/3 cup soy sauce
  • 2/3 cup chicken stock or water
  • ½ teaspoon finely minced garlic
  • 1 teaspoon red pepper flakes, or to taste
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander


In a small saucepan, combine all of the ingredients and bring to a boil over medium heat, stirring often. Simmer, stirring occasionally, for 2 minutes to combine well.

To serve, reheat gently, whisking in a bit of water as needed for a spoonable consistency. Store in a jar in the refrigerator. It will keep for up to 4 months.



If you use canned coconut milk rather than cream, you may want to add a bit more sugar.

© 2003 Joyce Goldstein

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on the entire recipe.

2452kcal (123%)
215mg (22%)
17mg (28%)
41mcg RAE (1%)
5mg (2%)
5701mg (238%)
53g (263%)
176g (271%)
11mg (62%)

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