Wednesday, July 4, 2012

Coconut Peanut Dipping Sauce

A good coconut peanut sauce sits on a pedestal in the asian food repetoir. A spring roll needs this sauce like sushi needs wasabi. A slight spice, and the addition of fresh ginger bring the palate straight to your favorite Thai restaurant. Use for fresh spring rolls, over rice and vegetables, or try it with noodles. It is a versatile sauce with the benefit of being quite simple to make. Makes 1 pint

Coconut Peanut Sauce
12oz canned coconut milk
3T tamari
1T red pepper flakes
2 cloves garlic
1/4 c peanut butter
1/4 c dried roasted peanuts
sm. hunk of fresh ginger, peeled

Place all ingredients in a blender and blend on high for 2-3 minutes, until all ingredients are assimilated together. Put sauce into small saucepan and bring to a simmer over medium heat. Reduce heat and simmer while stirring occasionally for 5 minutes. Let cool before serving with spring rolls. Serve hot over noodles or stir fried vegetables and rice.

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