Peanut Sauce II

3/4 C all-natural crunchy peanut butter
1/3 C coconut milk
2 thai chillies or sriracha to taste
4 garlic cloves
2 shallots
1 1/2″ piece of ginger
2 T fish sauce
2 T soya sauce
juice and zest of 2 limes
2 T grated palm sugar or brown sugar
1/3 C cilantro leaves and stems
Crushed peanuts to garnish

Put 1/4 C of the peanut butter in a food processer along with the rest of the ingredients. Pulse until well mixed and the aromatics are finely minced. Mix into the remaining peanut butter until evenly incorporated. If too thin, add more peanut butter, if too thick, more coconut milk. Garnish with crushed roasted peanuts.


One thought on “Peanut Sauce II

  1. Pingback: Thai Chicken Wings « foodnography

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