Please excuse me. I know this recipe is redundant, since I just posted Thai Peanut Chicken Wraps, but I wanted a separate post for my Thai Peanut Sauce because it's that special! I want it archived as its very, very own. This Sauce can be used to dress Asian Salads, served on Veggies, Rice, Shrimp, Noodles. Or used as a Dip for Rolls and Wraps. It's delectable!!
Leila's Thai Peanut Sauce-
Makes about 1 & 1/2 Cups
- 2 tsp toasted sesame oil
- 1 clove garlic, minced super fine
- 1 T red Thai curry paste
- 1 C lite coconut milk
- 1/4 C creamy, freshly ground peanut butter or “Smucker’s Natural”
- 1 T soy sauce (use gluten free for GF)
- 2 T light brown sugar
- 3 tsp chili paste, Sambal Oelek
- 1 T apple cider vinegar
- 4 T water
- Salt, to taste
In a little pot, medium heat, lightly saute the garlic in sesame oil. Now add curry paste, stir a bit. Lower heat, stir in the rest of the ingredients one at time. Stir, stir, stir. It’s ready when all of the peanut butter lumps are gone. Thin with a little more water if needed. Taste and SALT. Remove from heat, serve warm.
Adjust the heat and consistency for your needs. Keeps in the fridge up to 2 weeks.
These "Bikini Rolls," vegan summer rolls, pair perfectly with my Thai Peanut Sauce.
Avocado, cucumber, purple cabbage, carrot, lettuce wrapped in rice paper.
I found this image on Pinterest.