A Very Gringo Peanut Sauce

I made this from ingredients I already had in my pantry. It’s reminiscent of a Thai peanut curry, or a Malaysian satay, but less nuanced. It is, however, very delicious and the only step is “put everything in a blender”. To turn it into dinner, make rice or noodles, saute or roast some veggies, toss in sauce, and top with herbs. And that’s all she wrote.

Or just dip your celery sticks in some!

For excellent Asian recipes created by women of color, I love the sites Rasa Malaysia, Hot Thai Kitchen, and Maangchi.

My lunch in the photo is the peanut sauce mixed with black rice noodles, sauteed red onion, katuk and thai basil from the garden.


  • 1/2 cup peanut butter
  • 1/2 cup coconut milk
  • 3 tablespoons soy sauce
  • 4 teaspoons lime juice (or lemon or yuzu)
  • 2 teaspoons rice vinegar ( or other light vinegar)
  • 2-3 garlic cloves
  • 1-2 inches peeled ginger
  • 1-2 teaspoons hot pepper 
  • 1-2 teaspoons salt


  • Blend ingredients together until smooth. Taste and adjust flavor as needed.