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Spicy Peanut Dipping Sauce

1 jar Maffé sauce
½ cup coconut milk
2 tbsp fresh cilantro finely chopped
1-2 tsp cayenne powder (to taste)
1-2 tsp tsp fresh lime juice (no substitutions please)
½-2 tsp fish sauce (optional, but highly recommended)


  1. In a medium microwave-safe bowl, whisk together Maffé sauce and coconut milk.

  2. Microwave on high for 3-5 minutes.

  3. Remove from microwave and stir in cilantro, lime juice, cayenne and fish sauce (if using). Serve at room temperature.

  4. Use as a dipping sauce for grilled Chicken skewers or any cooked protein. Serve with Couscous, Jasmine rice or Quinoa with a side of greens.


  • You can find fish sauce in the international or ethnic aisle of large supermarket chains or you can buy it from any Asian specialty market.

  • For Vegans, Vegetarians and Celiacs, you can substitute fish sauce with gluten-free and/or vegetarian soy /fish sauce, Tamari or Bragg liquid amino.


  • This recipe is easily adapted to suit your own taste. Sweeten by adding more sugar. Turn up the heat with extra hot sauce or sambel olek (Thai hot sauce). To thin, add more coconut milk. To thicken, add more peanut butter or simmer uncovered a few extra minutes. Make it your own creation.

  • Can be made ahead and stored in the refrigerator for up to two weeks. Sauce will thicken up when refrigerated. Heat in microwave for 30 seconds to a minute to loosen, or add a little coconut milk.

  • Refrigerate leftover coconut milk for up to a week or freeze for up to 2 months. It will appear separated when thawed; simply stir until smooth.