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.
Ingredients
- 1 clove garlic
- 2 spring onions
- 1 tablespoon finely grated fresh ginger
- 1/8 - 1/4 teaspoon chilli flakes
- 1/2 cup chunky peanut butter
- 1 cup coconut cream
- 3 tablespoons fish sauce
- 2 tablespoons DYC Apple Cider Vinegar
- 2 teaspoons brown sugar
- 1/4 cup chopped fresh coriander
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1
Crush, peel and finely chop the garlic. Trim the spring onions and slice finely.
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2
Mix all the ingredients together in a saucepan. Bring to the boil, stirring to incorporate the peanut butter.
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3
Reduce the heat and simmer for 1 minute. Cool then refrigerate until ready to use.
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4
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.
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5
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.
