Peanut Dipping Sauce
1 cup wine – for the cook
1 1/2 cups fresh dry roasted, lightly salted peanuts*
1/2 cup water
2-3 cloves minced garlic
2 teaspoons sesame oil
2 Tablespoons brown sugar
3-4 Tablespoons soy sauce
3 Tablespoons lime juice
2 teaspoons Thai chili sauce (or more to taste)
1/2 cup coconut milk
Place all ingredients in a blender or processor and blend/process until smooth.
Add a little more water or coconut milk if you prefer a thinner sauce.
Adjust to taste, adding more chili sauce if you want it spicier or more lime if it’s too salty. If you prefer it sweeter, add a little more brown sugar.
Serve at room temp as a dipping sauce.
Note- sauce will thicken a bit after being made, so thin with water or coconut milk if needed. Keeps for a couple of weeks in the refrigerator or can be frozen.
Pairs Well With
From the Sauce du Jour Kitchen
For the Thai Cuisine Cooking Class - 101
I played with this recipe a bunch until I finally got it like I liked it. I think the fresh peanuts (instead of peanut butter) are what sets it apart from other peanut sauces that I've had. Also at the last minute I decided to add the coconut milk and find it to be a nice addition. Many peeps have told me it's the best Peanut Sauce they've had!