peanut sauce 6

 

  • 1 cup dry roasted unsalted peanuts
  • 1/3 cup water
  • 2 cloves garlic, minced
  • 1/2 tsp dark soy sauce
  • 2 tsp sesame oil
  • 1 to 2 Tbsp brown sugar, to taste
  • 2 to 2.5 Tbsp fish sauce – (vegetarians substitute 2.5 to 3 Tbsp soy sauce)
  • 1/2 tsp tamarind paste OR 2 Tbsp lime juice
  • 1/2 tsp cayenne pepper, OR 1 tsp Sriracha sauce (adjust to taste)
  • 1/3 cup coconut milk.

Place all ingredients in a food processor. Process until sauce is smooth. If you prefer a thinner peanut sauce, add a little more coconut milk. Hold in the fridge for up to two weeks.

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