Thai “Nut” Butter Sauce

Prep time: 10 mins
Calories: 57

This sauce is a perfect complement to both Beef Satay and Veggie Summer Rolls. Make it ahead or while the meat marinates. For a peanut-free sauce, use sunflower seed butter instead of peanut butter.

Contributing chef Mary Capone is author of The Gluten Free Cookbook: Classic Cuisine from the Italian Countryside (The Wheat Free Gourmet Press).

Yields 3/4 cup


  • 1/4 cup sunflower seed butter, peanut butter or nut butter of choice
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, minced
  • 1 lime, zested and juiced
  • 1 tablespoon fish sauce, optional
  • 1 tablespoon coconut sugar or brown sugar
  • 1/2 cup canned coconut milk
  • 1/2 -1 teaspoon Asian chili sauce, Sriracha or gluten- free hot sauce, to taste


1Place all ingredients in a small saucepan and heat over low heat. Stir until nut butter and coconut milk combine.

2Continue stirring over low heat until sauce is smooth.

3Refrigerate sauce in a sealed container until used.

1 tablespoon contains 57 calories, 4g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 9mg sodium, 4g carbohydrates, 0g fiber, 1g sugars, 1g protein.