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Peanut sauce
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5 from 14 votes

Peanut Sauce (or Cashew Sauce)

Recipe adapted from Craig Claibourne's
The New York Times Cook Book. I've noted changes to make this a Paleo friendly recipe. For a Whole30 option, just omit the coconut sugar. This recipe makes about two cups of sauce. Store leftover sauce in the refrigerator.
Prep Time10 mins
Cook Time10 mins
Course: Sauce
Cuisine: Indonesian, Malayasian, Singapore, Thai
Servings: 16
Calories: 112kcal
Author: Cynthia


  • 12 oz jar of roasted red bell peppers, drained
  • 1 Tablespoon coconut oil
  • 1 shallot thinly sliced
  • 2 Tablespoons curry powder or curry paste
  • 1 cup coconut cream
  • 1/2 cup cashew butter, or peanut butter if not Paleo
  • 1 teaspoon coconut sugar
  • Salt and pepper, to taste.


  • Heat oil in skillet over medium heat, add shallots, cook briefly, stirring. Add the curry powder, or paste and cook briefly.
  • Remove from heat and add peppers, cashew butter, and coconut milk or cream.
  • Let simmer on low for about 5 minutes.
  • Puree in a food processor or blender.
  • Thin with water or chicken stock if too thick. Season with salt and pepper if necessary.


Serving: 1g | Calories: 112kcal | Carbohydrates: 5g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Sodium: 294mg | Potassium: 140mg | Fiber: 1g | Sugar: 1g | Vitamin A: 118IU | Vitamin C: 11mg | Calcium: 17mg | Iron: 1mg