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Thai Peanut Dressing

A creamy, tangy Thai-inspired peanut dressing perfect for salads, grain bowls, or as a dip.
Prep Time5 minutes
Total Time5 minutes
Servings: 2 servings

Ingredients

  • 15.3 oz Greek coconut yogurt (Chobani recommended)
  • 1/3 cup creamy peanut butter
  • 1-2 tablespoons Asian sweet chili sauce use 2 for more kick
  • 2 teaspoons red curry paste
  • 1 tablespoon lime juice
  • 1 tablespoon sugar or more to taste
  • 2 tablespoons low sodium soy sauce
  • 3 tablespoons rice vinegar
  • 1/4 cup cilantro loosely packed
  • 1 clove garlic peeled
  • 3-4 tablespoons milk add more as needed for consistency
  • 1/2 teaspoon dried basil
  • 1/8 teaspoon ground ginger

Instructions

  • Add the Greek coconut yogurt, peanut butter, Asian sweet chili sauce, red curry paste, lime juice, sugar, soy sauce, rice vinegar, cilantro, garlic, dried basil, and ground ginger to a blender or food processor.
  • Blend until smooth, scraping down the sides as needed.
  • With the motor running, add 3–4 tablespoons milk gradually until the dressing reaches your desired consistency; add more milk if needed.
  • Taste and adjust seasoning with additional sugar or sweet chili sauce if desired.
  • Chill the dressing before serving.
  • Store leftovers in an airtight container in the refrigerator for up to 7 days.

Equipment

  • blender or food processor
  • Measuring cups and spoons
  • Spatula
  • Airtight Container

Notes

  • Use 2 tablespoons sweet chili sauce for a spicier dressing.
  • Adjust sugar to balance acidity and heat.
  • Add milk gradually to achieve desired thickness.
  • Chill before serving for best flavor.