Immersion Blender, or food processor
Measuring cups and spoons
Garlic press or microplane grater
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Combine all ingredients
In an immersion blender cup, add the peanut butter (½ c.), coconut milk (½ c.), and sweet chili sauce (½ c.), minced ginger (2 tbsp.), minced garlic (2 tbsp.), rice wine (¼ tbsp.), fish sauce (2 tsp.), liquid aminos (5 tsp.), sriracha (4 tsp.), red pepper flakes (1 tsp.), and sea salt (½ tsp.). Blend until smooth
Adjust Consistency
For a thicker dipping sauce, use as is. For salad dressing consistency, thin with additional coconut milk or water, 1 tablespoon at a time.
Best Peanut Butter
Go for natural peanut butter here — it gives you the smoothest, creamiest results without any weird additives getting in the way of that pure peanut flavor.
Storage
This keeps beautifully in the fridge for up to a week! Just give it a good stir before using since the ingredients like to separate (totally normal).
Make Ahead
Perfect for meal prep lovers — make this up to a week ahead and you'll have instant flavor magic ready to go.
Nut-Free Option
Got a peanut allergy? No worries! Sunflower seed butter or almond butter works wonderfully as a swap and tastes amazing. Just make sure to pick a super smooth option.
No Immersion Blender?
No problem. Use a food processor, blender, or even whisk by hand. If you whisk by hand, consider warming the peanut butter for 15 seconds to make it easier to whisk.
Calories: 851kcal, Carbohydrates: 67g, Protein: 21g, Fat: 60g, Saturated Fat: 25g, Polyunsaturated Fat: 10g, Monounsaturated Fat: 21g, Sodium: 2696mg, Potassium: 837mg, Fiber: 8g, Sugar: 50g, Vitamin A: 996IU, Vitamin C: 13mg, Calcium: 72mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.