by: Max M Rasmussen

Asian Peanut sauce

Peanut sauce is not very well known in Denmark. It is an Asian recipe that is just as good on steamed vegetables on white meat. I use it mostly, however, as a dressing for cooked and steamed vegetables.


  • 1 onion
  • 2 cloves of garlic
  • 2 tbsp oil
  • 1 tbsp ground coriander (dispensable) 
  • 1 can diced tomatoes
  • 300 g (10 oz) peanut butter (or finely chopped peanuts) 
  • 2 tbsp soy sauce (or 1 tbsp Asian fish sauce) 
  • 1 tbsp lemon juice
  • 2 tsp sugar (optional)
  • 1/4 tsp chili
  • salt, to taste (not much)
  • chicken stock, coconut milk or water 


Chop the onion and garlic. Saute them in the oil.

Add the spices and saute them too.

Add the tomatoes and let them boil for at least fifteen minutes.

Add the other ingredients.

Warm up the sauce to a simmer. It can separate if it boils too much.

Add the stock or water until it has the consistency of gruel or dressing.