Well it didn’t take long for me to get around to making a homemade peanut sauce. The one from the stir-fry just didn’t hit the spot. And since Hannah has been asking for dumplings lately, it felt like the stars had aligned for dinner planning.
I used chunky peanut butter, light unsweetened coconut milk, chili oil and lemongrass paste as the base for this sauce. I probably could have used a little more chili oil, but there’s always next time to perfect it. Also, a little more hot water to thin it out some more.
I used the peanut sauce on a Szechuan Pepper Chicken Salad that consisted of stir-fried chicken breast bites seasoned with Szechuan pepper, romaine lettuce, cucumber, bacon bits, and dried noodles. It was perfect for a hot summer day.
To finish off the meal, I made steamed dumplings and air-fryer egg rolls. So much better than takeout.
Thai Peanut Sauce
Ingredients
- 1/2 cup crunchy peanut butter
- 1/3 cup unsweetened coconut milk
- 1 TBSP chili oil (2 if you want it spicier)
- 1 TBSP Thai fish sauce
- 1 tsp minced garlic
- 1/2 tsp minced ginger
- 1 TBSP light brown sugar
- 2 TBSP lemongrass paste
- 1/4-1/3 cup very hot tap water
Directions
Mix all the ingredients except the water in a small bowl. Slowly whisk in the water until you get you desired consistency.
Serve at room temperature.
Makes about 1 1/2 cups of sauce.
This fulfilled my craving for peanut sauce. I hope it does the same for yours.
Kristie