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Coconut Peanut Sauce

Recipe reprinted with permission from Feeding the Whole Family (third edition) by Cynthia Lair (Sasquatch Books, 2008)

A simple variation on the preceding recipe gives the sauce more of a "Thai" flavor.  This sauce is sensational on cooked greens or noodles, essential for dipping Fresh Vegetable Spring Rolls.

cup creamy
peanut butter (almond butter works too!) 
2 teaspoons maple syrup
2 tablespoons tamari or shoyu
1 tablespoon brown rice vinegar
2 teaspoons grated
gingerroot
1-2 teaspoons hot pepper sesame oil
cup
coconut milk

Place all ingredients for sauce together in a small saucepan over medium to low heat. Whisk until smooth.  Stir gently until sauce begins to thicken.  Add water if needed to get desired consistency.  Serve immediately.

Preparation time: 5 minutes

Makes 1 cup

12 Comments:

Amy Erlewine
This is the best peanut sauce I've ever had. Not too heavy but with lots of flavor. Yum!
September 2, 2008, 3:01 pm

Si S
Hi Cynthia, This is a great recipe! I was wondering how long the left over peanut sauce will keep in the refrigerator? What is its shelf life? Thank You Kindly, Si :)
January 13, 2009, 4:26 pm

Missy Wahoo
This sauce was quite tasty. I substituted no-sugar-added maple-flavored syrup (because I have to), and made a double batch, using a full can of Trader Joe's light coconut milk. Along with it, we had bone-in grilled chicken thighs, steamed spinach, and rice. Excellent!
September 5, 2009, 8:15 pm

Julie
YUM! I have made quite a few things out of your book/from your website and I just had to write again to say that this peanut sauce is incredible. Thank you so much for all the great ideas for incorporating more whole foods into my family's diet.
October 28, 2009, 2:17 pm

Chana Dabah
hi! wondering... if I were to prepare this in advance, can I just blend it up in a vitamix and store in the fridge? Do I have to warm it in a pan? Thanks!
February 3, 2010, 6:11 pm

Cynthia Lair
Chana, The warning makes the flavor of the ingredients meld. Don't see why you couldn't vitamix and store (great idea!), but I'd warm to marry flavors before serving.
February 3, 2010, 6:28 pm

Wendy
Super yummy! I tried it on collards, and everyone enjoyed it- even my 22 month old =)
March 7, 2010, 11:16 am

Kim Eggerton
Yum! I just mixed up a batch and served it over some leftover angel hair pasta, with steamed carrots, peas, and soybeans. Delicious! My 3 kids all loved it, too.
April 23, 2010, 11:20 am

val
We made a very similar sauce and added it to chicken and veggies to make an amazing caserole. SOOO good!
June 7, 2010, 6:19 am

Sue Scott
I made this with cashew nut butter (my daughter is allergic to peanuts). It was fabulous! We ate it over grilled turkey fillets accompanied by fried vegetable rice. Enjoyed by the whole family, thank you.
October 16, 2010, 7:44 am

Misha G
This looks so good! Do you think this would also make a good sauce for noodles? I'd like to start including some cold rice noodle dishes in my kids' lunches for summer time, but rice noodles can stick together pretty badly when they are cold. Maybe I'll try it and add some shredded carrots, thinly sliced scallions and a few peanuts.
June 22, 2011, 12:56 pm

Gary
I dont think Steve's mind is odd at all..! Hmmmm...
June 22, 2011, 8:11 pm

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