Thai peanut sauce

This Thai peanut sauce works well with beef, lamb, fish, chicken, pork or vegetables and keeps for 7-10 days in the fridge so you can enjoy it with many dishes over the week.

1 clove garlic
2 spring onions
1 tablespoon finely grated fresh ginger
1/8 – ¼ teaspoon chilli flakes
½ cup chunky peanut butter
1 cup coconut cream
3 tablespoons fish sauce
2 tablespoons DYC Apple Cider Vinegar
2 teaspoons brown sugar
¼ cup chopped fresh coriander

Crush, peel and finely chop the garlic. Trim the spring onions and slice finely.
Mix all the ingredients together in a saucepan. Bring to the boil, stirring to incorporate the peanut butter.
Reduce the heat and simmer for 1 minute. Cool then refrigerate until ready to use.
Serve hot or at room temperature with beef, lamb, fish, chicken, pork or vegetables. Only take out the amount required for a meal, leaving the remaining sauce in the fridge until ready to use.
The sauce will keep for 7 – 10 days if kept chilled at 4 degrees C. This is the temperature your fridge should run at. Makes about 2 cups.
Print Friendly, PDF & Email