Spicy Peanut Sauce
Makes 1 3/4 cups (435 mL)
Peanut sauce is widely used in Thai, Indonesian, Malaysian, Vietnamese, and Chinese cuisines. It can be made mild or hot by adjusting the amount of garlic, ginger, or chili paste. This delectable blend can be used as a stir-fry sauce; served over hot rice, noodles, steamed broccoli, cauliflower, or other vegetables; or used as a dip for Vietnamese Salad Roll. It’s also the dressing used in Thai Pasta Salad with Spicy Peanut Dressing.
1/2 cup (125 mL) unsweetened, unsalted peanut butter
1/2 cup (125 mL) coconut milk
1/4 cup (60 mL) chopped ginger
1/4 cup (60 mL) tamari or soy sauce
3 tablespoons (45 mL) lime juice
3 tablespoons (45 mL) brown sugar
2 teaspoons (10 mL) toasted sesame oil
1 teaspoon (5 mL) chili paste
2 cloves garlic, chopped
Put the peanut butter, coconut milk, ginger, tamari, lime juice, brown sugar, sesame oil, chili paste, and garlic in a food processor or blender and process for 1 minute or until smooth.
This sauce keeps well in the refrigerator, stored in a covered container, for up to 2 weeks. If it thickens after refrigeration, simply thin with a bit of warm water to desired consistency.
Per 2 tablespoons (30 mL): calories: 98, protein: 3 g, fat: 7 g, carbohydrate: 6 g (4 g from sugar), dietary fibre: 1 g, calcium: 11 mg, iron: 1 mg, magnesium: 24 mg, phosphorus: 49 mg, potassium: 127 mg, sodium: 296 mg, zinc: 0.4 mg, thiamin: 0 mg, riboflavin: 0 mg, niacin: 2 mg, vitamin B 6: 0.1 mg, folate: 12 mcg, pantothenic acid: 0.2 mg, vitamin B 12: 0 mcg, vitamin A: 0.2 mcg, vitamin C: 2 mg, vitamin E: 1 mg, omega-6 fatty acids: 2 g, omega-3 fatty acids: 0 g
Percentage of calories from protein 12%, fat 64%, carbohydrate 24%
