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.
