Thai Peanut Dipping Sauce |
| 1 can coconut milk
2 medium onions; chopped 1 cup peanut butter; unsalted, chunky 1/2 cup coriander; chopped 2 tablespoon brown sugar 1 tablespoon rice wine vinegar 1/4 cup basil leaves, fresh; sliced thin 1 1/2 tablespoon tamari (soy sauce) 2 kaffir lime leaves (or lime zest) 1/2 can Thai yellow curry paste 2 clove elephant garlic; minced 1 shallots; minced 1 lime; juiced Combine all ingredients in a saucepan. Bring to a simmer, stirirng frequently. When it has thickened and the coconut oil risen to the top, it is done. Taste and correct seasonings. You may want to add more lime juice, more sugar or more chilie paste. Can be made a day ahead. Keep covered and refrigerated. Freezes well. You can garnish with more fresh basil. |
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