Nermo

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.