bits and pieces

Wednesday, September 22, 2010

the greatest and easiest thai peanut sauce EVER

Perfect, perfect peanut sauce. 
I realize I title most of my posts 'the best blah blah blah something that goes in mouth ever'. ALSO - I should self-declare: I have never met a peanut I didn't like. That said, this peanut sauce is REALLY great.

 Like lots of asian-y foods, this is one of those things that I think gets better after sitting in your fridge for a day or two. I like to dip shrimp in this, spring rolls, use is as a highly fattening sauce for noodles, or just coat things in them and eat them. I love thai food, am a peanut connoisseur. I think you can trust me when I say this sauce is really pretty damn good.

1.5 cups of peanut butter (I like it chuuunkeh)
1/2 cup coconut milk/water
3 cloves of minced garlic
2 tbsp minced ginger
3 tbsp soy sauce
3 tbsp lime juice
1 tbsp fish sauce
1-2 tbsp hot sauce (depending on how spicy you like it)*
1/4 - 1/3 cup fresh cilantro

other things you'll need:
pot to mix this in
tasty treats to dip in this.

  1. turn your pot onto low-med/low heat and start to melt your peanut butter.
  2. whisk in your coconut milk, and then once combined, blend in your water, lime juice, soy sauce, fish sauce, hot sauce, ginger, garlic and cilantro.
  3. this will give you a pretty good thai peanut sauce.
  4. I like to meddle with this mix until it tastes JUST right. I am obviously a huge advocate of cooking by taste. Recipes are really just a jumping off point. Not hot enough? Add more hot sauce. Need some salt? Add a little more fish sauce or soy. If something is missing and you can't quite put your finger on it, a lot of the time its more lime juice. I like to add lots of ginger to mine, and lots of cilantro.
note: as mentioned this can sit in the fridge for a good few days. If it separates, never fear! Simply heat it up on low heat and whisk it until its recombined and happy.

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