Thai Peanut Coconut Sauce
Kaizen Wellness Recipe
Thai Peanut Coconut Sauce
A rich, fragrant sauce with a lighter option for calorie-controlled meals and an original version for fuller flavour and creaminess.
Recipe At A Glance
Best For
Chicken, bowls, stir-fries, wraps
Storage
4 to 5 days refrigerated
Serving
Macros per 30g
Choose Your Version
Low-Cal Version
Use this when you want the flavour and warmth of the sauce with lighter calories.
Per 30g: 22 kcal | 93 kJ | P 1.7g | C 0.7g | F 1.6g
Original Recipe
Use this when you want a richer, creamier sauce with more body and fullness.
Per 30g: 60 kcal | 251 kJ | P 1.8g | C 1.0g | F 5.8g
Low-Cal Version
A lighter version using light coconut milk, water, and less peanut butter.
Ingredients
For The Paste
- ½ tsp turmeric powder
- ½ tsp chili powder
- ½ tsp ground cumin
- ½ tsp coriander seeds
- 1 clove garlic, chopped
- 1 tsp ginger, peeled and grated
- 1 Thai chili, chopped
- 2 tsp tamarind paste
- 1 tbsp smooth peanut butter
Remaining Ingredients
- 200 ml light coconut milk
- 200 ml water
Method
- In a small pan over medium heat, toast the turmeric, chili powder, cumin, and coriander until fragrant, about 1 minute.
- Transfer the spices to a blender or pestle and mortar. Add the remaining paste ingredients and blend until smooth.
- In a small pot, combine the light coconut milk, water, and paste.
- Heat gently while whisking until smooth and hot. Do not boil.
- Transfer to a bowl and serve.
Macros Per 30g
Calories
Kilojoules
Protein
Carbs
Fat
Original Recipe
The fuller, creamier version using full coconut milk and extra peanut butter.
Ingredients
For The Paste
- ½ tsp turmeric powder
- ½ tsp chili powder
- ½ tsp ground cumin
- ½ tsp coriander seeds
- 1 clove garlic, chopped
- 1 tsp ginger, peeled and grated
- 1 Thai chili, chopped
- 2 tsp tamarind paste
- 2 tbsp smooth peanut butter
Remaining Ingredient
- 400 ml coconut milk
Method
- In a small pan over medium heat, toast the turmeric, chili powder, cumin, and coriander until fragrant, about 1 minute.
- Remove from heat and transfer the spices to a spice grinder, small blender, or pestle and mortar.
- Add the remaining paste ingredients and blend until smooth.
- In a small pot over medium heat, add the coconut milk and the prepared paste. Whisk until the paste has fully dissolved.
- Heat until hot, but do not allow to boil.
- Transfer to a bowl and serve.
Macros Per 30g
Calories
Kilojoules
Protein
Carbs
Fat
Coach’s Notes
- Use immediately, or refrigerate in an airtight container for 4 to 5 days.
- Do not boil the sauce. Gentle heat keeps the texture smoother.
- For a thicker sauce, simmer gently for longer or use slightly less water.
- For a thinner sauce, whisk in a small amount of warm water until it reaches your preferred consistency.
Recipe Complete
Choose the version that fits your goal, keep the serving size consistent, and use this sauce to make simple meals feel more satisfying.
