This creamy peanut sauce is a snap to make (no cooking required), and makes a great dip for raw veggies, lettuce wraps, Thai satays and other Asian snacks. But look out—it’s good enough to eat with a spoon! Most of the ingredients are available in the Asian aisle of a well-stocked grocery store, but it’s easy to leave one or two of them out and experiment with what you can find. Just don’t forget to put peanuts in!
1 cup peanut butter
1/2 cup roasted peanuts, shelled and skinned
1/2 cup coconut milk
2 tbsp tamarind paste
1 tbsp fish sauce
2 tsp Hoisin sauce
2 tbsp Tamari soy sauce
1 to 2 tbsp hot chili sauce (such as Sriracha) or hot chili flakes
Juice of one small lime
2 to 4 cloves garlic, coarsely chopped
3 tsp fresh ginger, coarsely chopped
1 fistful fresh cilantro
Process all ingredients in a food processor. This sauce can be served hot or cold. To serve hot, simply warm it in a pan over low heat.
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