This Thai-style peanut sauce goes wonderfully with grilled chicken skewers. It calls for tamarind paste, but you can substitute with lime juice if you don’t have any on hand.

Yield: Makes 1 cup.



  • ​2/3 cup well-stirred canned coconut milk
  • 3 tbsp soy sauce
  • 1 tbsp tamarind paste or fresh lime juice
  • 1/2 tsp packed golden brown sugar
  • 1 1/2 tbsp chopped lemon grass stalk or 1 tsp lemon grass paste
  • 1 tbsp chopped shallot
  • 2 tsp chopped fresh ginger
  • 1/4 Thai red or green chile pepper, seeded and chopped
  • 2 tsp peanut oil or canola oil
  • 1/2 cup unsalted blanched peanuts, toasted


  1. Combine coconut milk, soy sauce, tamarind paste and brown sugar; set aside.
  2. Place lemon grass, shallot, ginger and chile pepper in a mini food processor; process, using an on/off motion until finely chopped. Process for 30 seconds.
  3. Heat oil in a small saucepan over medium heat. Add lemon grass mixture and sauté for 1 minute.
  4. Add coconut milk mixture and stir to combine. Bring to a boil. Remove from heat and cool for 20 minutes.
  5. Pour mixture through a fine sieve into a bowl; discard solids.
  6. Pour strained mixture into mini food processor. Add peanuts and process until almost smooth.
  7. Transfer sauce to a bowl. Cover and refrigerate for at least 2 hours or up to 3 days.
  8. Serve with chicken skewers.
Nutritional analysis per 1 tbsp serving:


55 calories, 4.8 g fat, 1.3 g protein, 2.4 g carbohydrate, 0.6 g fibre, 22 mg sodium


Tamarind paste is made from the fruit of a tree that is native to Asia and northern Africa and also found in India. Look for tamarind paste in Asian or Indian grocery stores.


Hot peppers cause severe skin and eye irritation. Wear disposable gloves when handling hot peppers and avoid touching any exposed skin.