Peanut Sauce
1 cup peanut butter
1/4 cup soy sauce
1 inch fresh ginger, minced
1 clove garlic, minced
2 tablespoons Sriracha
3 tablespoons rice vinegar
1 cup veggie (chicken if you aren’t feeding vegetarians) broth
2 tablespoons fresh cilantro, chopped
4 scallions, finely chopped
1. Mix all ingredients.
Asian Pesto Sauce
1 cup coconut milk
1/4 cup lime juice
1 cup cilantro leaves
1/2 cup Thai basil
1/2 cup mint leaves
1/4 cup scallion
1 green chile, seeded
1 clove garlic, minced
1 teaspoon sugar
1 teaspoon salt
1 teaspoon pepper.
1. Combine in blender.
2. Blend.
Coconut Curry Sauce
1 tablespoon oil
1 large onion, diced
2 gloves garlic, minced
2 inches fresh ginger, minced
1 teaspoon tumeric
1 teaspoon red pepper flakes
1 teaspoon cumin
1/2 teaspoon salt
1 teaspoon black pepper
2 cups canned chopped tomatoes
1 14-ounce san coconut milk
1/4 cup fresh lime juice
1. Add oil to large pan over high heat. Add onion and garlic, stir-fry until softened.
2. Add all but the last three ingredients and fry 2 to 3 minutes more, until aromatic.
3. Add last three ingredients and simmer to thicken, about ten minutes.
I tested and fine-tuned the peanut sauce recipe this weekend with TSB and it is great!
Making peanut sauce again. Not sure if this is the cause, but I only had chunky, and following the recipe, it was too wet and too acidic and spicy. Added another half cup PB and it was great.
Wow, I just made all three sauces and they’re all a little spicy. Recipes were all designed when I was a smoker, and so maybe my taste buds were less sensitive then than they are now. If you like spicy, go with the recipes as they are, but otherwise, cut back on the spicy ingredients..