Chunky Peanut Sauce

Ingredients

• 85 g (⅓ cup)chunky peanut butter
• 180 ml (¾ cup)coconut milk
• 2 clovesgarlic, chopped
• 30 ml (2 tablespoons)fresh lemon juice
• 15 ml (1 tablespoon)Aloha shoyu
• 12 g (1 tablespoon)brown sugar
• 5 g (1 teaspoon)fresh ginger, grated
• 30 ml (2 tablespoons)cream
• 30 ml (2 tablespoons)chicken stock

Instructions

1. 1

   Whisk the base

   Set a saucepan over medium heat. Whisk together the peanut butter, coconut milk, garlic, lemon juice, Aloha shoyu, brown sugar and ginger until smooth.

2. 2

   Transfer the mixture

   Pour the mixture into a blender and add the remaining ingredients: the cream and chicken stock.

3. 3

   Blend until smooth

   Blend the sauce until smooth.

4. 4

   Serve the sauce

   Serve with spring rolls, summer rolls or your favourite dumplings. The recipe makes 1½ cups.

What is chunky peanut sauce?

Peanut sauce is a rich, savoury dip built around peanut butter, often balanced with sweet, acidic and salty ingredients. Versions vary widely, and this recipe gives the familiar combination a smooth, spoonable texture with coconut milk, lemon and shoyu.

The American-style recipe is designed as an easy accompaniment rather than a long-simmered sauce. Its blend of peanut butter, ginger and garlic makes it a natural match for rolls and dumplings.

Nutrition and macros by portion

The nutrition label shows one serving as written: 240 calories, 8g protein, 10g carbs, 21g fat.

Peanut butter and coconut milk provide most of the energy and fat, while the peanut butter also contributes protein. Brown sugar and coconut milk supply much of the carbohydrate, with shoyu and chicken stock contributing sodium. Pair a serving with fresh vegetables or a crisp salad for a more balanced plate.

Why these ingredients work

Peanut butter: chunky peanut butter brings a roasted, nutty flavour and some texture, while coconut milk loosens it into a dip. The blender smooths the finished sauce, so the nuts may be less noticeable.

Balance: lemon juice and brown sugar bring tartness and sweetness, while shoyu adds savoury depth. Garlic and fresh ginger give the sauce a lively aromatic edge.

Whisk gently over medium heat

The first stage warms the peanut butter and coconut milk together so they are easier to combine. Keep the heat at medium and whisk steadily rather than letting the mixture boil hard.

Look for an even mixture with no visible streaks of peanut butter before transferring it to the blender. If it begins to catch on the bottom, lower the heat and keep whisking.

Blend for the right texture

Adding the cream and chicken stock in the blender helps the sauce become cohesive and pourable. Blend only until smooth, stopping to scrape down the sides if any mixture clings to the jug.

The finished sauce should be thick enough to coat a roll but loose enough for dipping. If it seems especially thick, a small splash of water can help loosen it.

Plan the timing

The stated total time is 30 minutes, with the method focused on warming and blending rather than extended cooking. Prepare the garlic and ginger before you start heating the saucepan so they are ready to add.

This recipe makes 1½ cups, which is useful for setting out alongside a platter of rolls or dumplings. Stir the sauce before serving if it has been standing.

What to serve with it

Spring rolls and summer rolls are the suggested pairings, and dumplings work well too. Put the sauce in a small bowl so each person can dip as much as they like.

For a more substantial meal, serve the rolls or dumplings with a fresh salad or crunchy vegetables. The sauce is rich, so crisp, bright accompaniments provide a pleasing contrast.

Recipe notes & tips

• Use a saucepan with a heavy base to help the mixture heat evenly.
• Whisk continuously as the peanut butter and coconut milk warm together.
• Grate the ginger finely so it blends readily into the sauce.
• Add the cream and stock after transferring the warmed mixture to the blender.
• Blend in short bursts if the sauce is thick, checking the texture as you go.
• Stir the sauce before serving if it has been sitting for a while.

Variations

• Add heat: Blend in chilli sauce or fresh chilli to give the dip a spicy kick.
• Use lime: Swap the lemon juice for lime juice for a different citrus note.
• Make it vegetarian: Replace the chicken stock with vegetable stock.
• Add more ginger: Increase the grated ginger for a sharper, warmer flavour.
• Adjust the sweetness: Use a little less brown sugar for a less sweet sauce.

Common mistakes to avoid

• Boiling the sauce: High heat can make the mixture catch; keep it at medium and whisk steadily.
• Skipping the whisking: Peanut butter can remain in clumps; whisk the saucepan mixture until it looks even.
• Adding everything at once: The method warms the main mixture first; add the cream and stock when blending.
• Over-blending: Blend only until smooth so the sauce does not become warmer than needed.
• Serving it too thick: Stir in a small splash of water if it needs to be easier to dip.

How to store

Refrigerate leftover sauce in a covered container and use within 3–4 days. Reheat gently in a saucepan or microwave, stirring well; add a little water if it has thickened.

Frequently asked questions