Wiki source code of Thai Peanut Sauce

Last modified by Kelly Morse Johnson on 2021/01/15 14:25
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1 Thai Peanut Sauce
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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?)
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)
11 ground cumin (1/4 tsp to start)
12 powdered ginger (a lot - 1 tsp?)
13 lime zest (half the lime)
14 lime juice or seasoned rice vinegar (a teaspoon or two)
15 water to thin
16 \\Over light heat ("you've been warned" - Foamy the Squirrel):
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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. 
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20 Add more tamari and/or fish sauce sauce to increase saltiness
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22 Add more coconut powder if it's too peanuty