Spicy Thai Sauce

Spicy Thai Sauce

In this recipe:

based on 1 reviews
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10 min.
10 min.
1 cup

This blender-made Spicy Thai Sauce features a delectable flavor combination of peanuts, lime juice and coconut milk. Recipe compliments of cookbook author Ying Chang Compestine.


  • 1/2 cup reduced-fat creamy peanut butter
  • 1/4 cup reduced-fat unsweetened coconut milk
  • 3 tablespoons plain soy milk
  • 1 tablespoon fresh lime juice
  • 1 tablespoon MAGGI TASTE OF ASIA Sweet Chili Sauce
  • 5 sprigs fresh cilantro
  • 1 tablespoon fish sauce
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PLACE peanut butter, coconut milk, soy milk, lime juice, sweet chili sauce, cilantro and fish sauce in blender; cover. Blend until smooth.

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Peanut Butter?

My husband does not care for peanut butter in any southeast asian recipe I have tried. He prefers some ground peanuts in it, if anything. I don't think this sauce is bad at all, but he is from Cambodia originally and his palate is more sensitive to the "authenticity" of the flavors. You could make your own fresh peanut butter by grinding roasted peanuts, thus eliminating a lot of added sugar and oils, which could make the taste more authentic. I think you can buy peanut butter that is made like this, too. I plan to try that next time!

- Sue from Minnesota

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Nutrition Facts

Serving Size: 1/1 of Recipe

Servings Per Recipe: 1

  • Amount Per Serving
  • Calories: 110
  • Calories from Fat: 60
  • Total Fat: 7g (10% of DV)
  • Saturated Fat: 1.5g (8% of DV)
  • Cholesterol: 0mg (0% of DV)
  • Sodium: 320mg (13% of DV)
  • Carbohydrates: 9g (3% of DV)
  • Dietary Fiber: 1g (4% of DV)
  • Sugars: 3g
  • Protein: 4g
  • Vitamin A: 0% of DV
  • Vitamin C: 2% of DV
  • Calcium: 0% of DV
  • Iron: 2% of DV

*Percent Daily Values are based on a 2,000 calorie diet.


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