5-Ingredient Peanut Sauce in a Blender

Votes: 1

Time: 5 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 173, total fat 15 G., saturated fats 6 G., proteins 6 G., carbohydrates 6 G., fiber 1 G., cholesterol 0 mg, sodium 190 mg, sugar 2 G.

This quick, velvety five-ingredient sauce adds a Thai flavor to salads, noodles, poultry, seafood, and even sandwiches. It requires no cooking, simply blends in a blender, and can be refrigerated for up to five days. Red curry paste, found in major grocery stores, is a great flavor enhancer. Keep it on hand to add a sweet and tangy flavor to sauces, soups, meats, and stir-fries. Add it sparingly, and a small jar will keep in the refrigerator for several months after opening.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

0.5 cup creamy peanut butter
0.5 cups unsweetened coconut milk
3 tbsp. l. rice vinegar
2 tablespoons lightly salted soy sauce
1 tbsp Thai red curry paste

Ingredient Substitution Suggestions

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Recipes with similar ingredients: Peanut butter, coconut milk, rice vinegar, curry paste

Cooking the dish according to the recipe:

Combine peanut butter, coconut milk, vinegar, soy sauce, and curry paste in a blender and blend on high speed until smooth, scraping down the sides of the bowl with a rubber spatula.
The sauce should be the consistency of thick pancake batter. If it's too thick, add more water, 1 tablespoon at a time, and whisk until the desired consistency is reached. The amount of water will depend on the thickness of the specific peanut butter and coconut milk you use.