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Peanut Dipping Sauce


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Member since 2014

Serves | Prep Time | Cook Time

Ingredients

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



(Photo: thenakedkitchen.com)


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.


*If you can’t find lightly salted peanuts you can use salted peanuts but you may want to consider using a low sodium soy 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


Notes

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!

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