Peanut sauce: Difference between revisions

From Sarah and Kara's Recipes
 
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==Ingredients==
==Ingredients==
* 1 5.6-oz. can regular coconut milk, about 1/3 cup
* 1 5.6-oz. can regular coconut milk, about 1/3 cup
* 1/2 cup coarse ground or “chunky” natural peanut butter*
* 1/2 cup coarse ground or “chunky” natural peanut butter
* 1/2 cup water
* 1/2 cup water
* 3 tbsp maple syrup or sugar
* 3 tbsp maple syrup or sugar
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==Directions==
==Directions==
Combine all the ingredients and refrigerate. You may want to add more maple syrup or tamari if you prefer a sweeter or saltier flavor. The sauce will keep for at least a week in the fridge, so this can be done in advance.
Combine all the ingredients and refrigerate. You may want to add more maple syrup or tamari if you prefer a sweeter or saltier flavor. The sauce will keep for at least a week in the fridge, so this can be done in advance.
==Notes==
Natural peanut butter is strongly preferred because it's almost always ground more coarsely than regular peanut butter.

Latest revision as of 06:24, 17 September 2020


Ingredients

  • 1 5.6-oz. can regular coconut milk, about 1/3 cup
  • 1/2 cup coarse ground or “chunky” natural peanut butter
  • 1/2 cup water
  • 3 tbsp maple syrup or sugar
  • 1 tbsp tamari or soy sauce
  • 1 tbsp lime juice
  • 1 inch piece fresh ginger, minced or grated
  • 2 cloves garlic, minced
  • 1 tsp crushed red pepper flakes
  • 1 tsp sesame oil

Directions

Combine all the ingredients and refrigerate. You may want to add more maple syrup or tamari if you prefer a sweeter or saltier flavor. The sauce will keep for at least a week in the fridge, so this can be done in advance.

Notes

Natural peanut butter is strongly preferred because it's almost always ground more coarsely than regular peanut butter.