This recipe for peanut sauce is actually a pain reliever in disguise – and a tasty one at that! It is made with spicy ginger and pungent turmeric; two ingredients that possess natural anti-inflammatory properties. A dose of fresh ginger can offer relief from arthritis, headaches, and joint and muscle pain. Turmeric, meanwhile, contains a compound called curcumin that helps to preserve proper nerve cell function within the body, while fighting tissue destruction.

The sauce is simple to prepare, can be made ahead of time, and stored in the refrigerator or freezer to be used at a later date. Use it as the basis for a stir-fry, as a dip for fresh vegetables, or mix it with whole wheat pasta. Kids typically love this one too as it is made with creamy peanut butter!

Ginger Peanut Sauce (For Stir-Fry, Pasta, or Dip!) (Serves 4)


For the sauce:

  • 5-ounce can light unsweetened coconut milk
  • ¼ cup red curry paste
  • ¾ cup smooth peanut butter (preferably an “all-natural” version)
  • 2 tablespoons honey
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon tamari sauce OR low-sodium soy sauce
  • 2 teaspoons grated fresh ginger
  • ¼ teaspoon ground turmeric


  1. To make the sauce: Combine all ingredients in a saucepan, and bring to a simmer over low heat, whisking constantly. Be careful not to scald the coconut milk. You want the sauce to bubble, but not boil. Continue to simmer for approximately 5 minutes until slightly thickened. Set aside and allow to cool.
  2. To make a stir-fry (as seen in the photo): Heat one tablespoon of coconut oil in a skillet set over medium-high heat. Add a clove of garlic to the pan and cook for one minute. Add your favorite vegetables to the pan – as many or as little as you like. A few options: broccoli, green or purple cabbage, carrots, or snow peas. Continue to cook for approximately 5-8 minutes, stirring as you go so as not to burn the vegetables. Stir in some of the peanut sauce (again, as much or as little as you like!). Eat as is, or feel free to add grilled chicken, shrimp, or steak to the mix!

What’s your favorite stir-fry sauce?


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