Wiki source code of Thai Peanut Sauce
Last modified by Kelly Morse Johnson on 2021/01/15 14:25
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| author | version | line-number | content |
|---|---|---|---|
 |
1.1 | 1 | Thai Peanut Sauce |
| 2 | |||
| 3 | |||
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4.1 | 4 | crunchy peanut butter (or almond butter, start w/ 1/3C and adjust up from there) |
| 5 | coconut cream powder (equal to the peanut butter, go up from there) | ||
| 6 | tamari sauce (a couple teaspoons) | ||
| 7 | sugar or other sweetener (maybe a teaspoon?) | ||
| |
1.1 | 8 | dark sesame oil (start w/ 1/2 tsp or so - powerful stuff) |
| 9 | chili oil (start w/ 1/2 tsp or so - powerful stuff) | ||
| 10 | ground cayenne pepper (1/8 tsp to start) | ||
| |
4.1 | 11 | ground cumin (1/4 tsp to start) |
| 12 | powdered ginger (a lot - 1 tsp?) | ||
| |
1.1 | 13 | lime zest (half the lime) |
| 14 | lime juice or seasoned rice vinegar (a teaspoon or two) | ||
| 15 | water to thin | ||
| |
4.1 | 16 | \\Over light heat ("you've been warned" - Foamy the Squirrel): |
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1.1 | 17 | |
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4.1 | 18 | Cue the Swedish Chef and mix all. Taste, balance the salt/sweet/acid/heat, and thin with water to your desired consistency. Fish sauce is a good addition, though watch the salt and reduce the tamari accordingly. This will break if heated too much, though it still tastes good. |
| |
1.1 | 19 | |
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4.1 | 20 | Add more tamari and/or fish sauce sauce to increase saltiness |
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1.1 | 21 | |
| 22 | Add more coconut powder if it's too peanuty |
