This quick, versatile sauce is as simple as whisking together 7 ingredients in a big bowl until they’re smooth. It’s well balanced, creamy, and zippy thanks to ginger and Sriracha. We suggest serving it on skewered chicken, although there are endless ways in which you can use it. Try tossing it with rice noodles and thinly sliced vegetables for a cold or hot noodle salad, or serve it as a dipping sauce for summer rolls. It would be fantastic on grilled pork, shrimp, and fish. Luckily, the sauce will keep for up to 1 week in an airtight container in the refrigerator so you can explore all of these possibilities.
⅔ cup creamy peanut butter
⅔ cup canned unsweetened coconut milk
¼ cup fresh lime juice (from 2 large limes)
3 tablespoons light brown sugar
3 tablespoons soy sauce
1 tablespoon Sriracha chili sauce
½ teaspoon grated peeled fresh ginger
How to Make It
Whisk together all ingredients until smooth. Serve with grilled skewered chicken thighs.
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