Indonesian Peanut Sauce


Toss this sauce with noodles, or serve as a dip for grilled tofu or tempeh skewers or fresh vegetables—you can even thin it with water for a salad dressing. For more authentic Indonesian flavor, substitute kecap manis, a thick, sweet Indonesian soy sauce, for the soy sauce and reduce the brown sugar to 1 teaspoon. The sauce will keep up to a week in the fridge.

  • 1/4-cup servingServings


  • 2 tsp. peanut oil
  • 1 large shallot, minced (1/4 cup)
  • 1 clove garlic, minced (1 tsp.)
  • 3/4 tsp. red pepper flakes, or to taste
  • 1/2 cup creamy peanut butter
  • 1/2 cup light coconut milk
  • 1 Tbs. low-sodium soy sauce
  • 2 tsp. dark brown sugar
  • 2 tsp. fresh lime juice


Heat oil in saucepan over medium-low heat. Sauté shallot in oil 2 minutes, or until beginning to soften. Add garlic and red pepper flakes, and sauté 1 minute more, or until just fragrant. Whisk in peanut butter, coconut milk, soy sauce, brown sugar, and 1/2 cup water until smooth, and bring to a boil. Reduce heat to medium-low, and simmer 5 minutes. Stir in lime juice. Serve hot, or at room temperature.

Nutrition Information

  • Serving Size: Makes 1 1/2 cups
  • Calories: 169
  • Carbohydrate Content: 8 g
  • Fat Content: 14 g
  • Fiber Content: 2 g
  • Protein Content: 6 g
  • Saturated Fat Content: 4 g
  • Sodium Content: 251 mg
  • Sugar Content: 4 g