Recipe: Thai Peanut Dipping Sauce :: Easy Like A Sunday Morning
Easy Like a Sunday Morning, that’s how the recipes in my “Easy” category will be. Nothing rushed or frantic, nothing with a long list of ingredients. Something that is so easy, you don’t really need a recipe. Something that almost cooks itself or requires no cooking at all.
This Peanut Sauce is crazy good. I think I could eat it everyday and never get tired or bored with it.
It’s only slightly different from the sauce I used in my Stir-Fry Chicken recipe. The peanut sauce for the stir-fry is pretty runny. Perfectly fine for a stir-fry but not great if you want to use it as a dip. I wanted a thicker sauce to dip steamed vegetables, so I decided to try adding some coconut flour.
It worked like a charm. The Sauce is thicker and I love the enhanced coconut aroma and flavour the coconut flour gives the dip.
Of course, you could still heat this peanut sauce and use it for stir-fry, or simply drizzle it over a bowl of warm cooked rice noodles.
This recipe makes about a cup of sauce, which will be plenty for dipping our steamed veggies. If there is any sauce left over, I’ve got a recipe for spring rolls on my Must-Make-List that I want to try. Spring Rolls done up in rice wraps with some of this sauce should make for a heavenly lunch. Oh, now I’m hoping there will be some leftover sauce.
I also think this sauce would be good as a spread on burgers, or as a dressing for a cold rice noodle salad.
Peanut sauce on a burger? Honestly, I think you should give it a try. Make sure you fry up some bacon to have on that burger. One of our local restaurants serves a Peanut Butter Bacon Burger and the wait staff told us it’s one of their best sellers. I haven’t tried it because of the gluten in their burger buns, so I will have to believe that if it’s popular, it must taste good.
You could probably also use this as a dipping sauce for some Thai Satay and for a nut free alternative, try using Sunbutter in place of the peanut butter. I guess that would make it a Thai Sunbutter Dipping Sauce.
Recipe: Thai Peanut Dipping Sauce
Summary: A sauce so delicious, I could eat it everyday!
Gluten Free | Grain Free | Sugar Free | Dairy Free | Egg Free | Vegan | Vegetarian
Inspired by Basic Peanut Sauce at Broke Ass Gourmet
*** Always refer to packaging labels for the most up to date allergy information.
- 3/4 Cup coconut milk, about 1/2 can
- 1 1/2 – 2 Tbsp coconut flour
- 1/4 Cup natural peanut butter
- 2 tbsp gluten free soy sauce
- juice of one lime
- 1 Tbsp apple cider vinegar
- 1-2 tsp(s) sirachi chili sauce
- 1 1/2 Tbsp honey
- 2 cloves garlic, minced
- 1 small piece ginger, peeled
- 1 small bunch cilantro, about 1/3 Cup loosely packed
- Heat coconut milk in a small saucepan over medium heat until almost boiling. Stir in coconut flour, whisk until blended. Allow to simmer for a few minutes until milk begins to thicken. Remove from heat, set aside to cool.
- Add remaining ingredients to a food processor or blender. Add cooled coconut milk mixture. Blend until smooth. Taste, increase spiciness by adding more chili sauce if desired.
- Serve chilled or at room temperature as a dipping sauce for grilled, roasted or lightly steamed vegetables. Use as a dip for spring rolls, a spread on burgers, or as a dressing for cold rice noodle salad.
- Heat and use as a sauce for stir-fry, or simply drizzle over a bowl of warm cooked rice noodles. You could probably also use this as a dipping sauce for Thai Satay.
- Unless you have plans to use all of the coconut milk right away, you can freeze the extra half a can for later use.
- For a nut free version, try replacing the peanut butter with Sunbutter.
Recipe by Laureen.
Preparation time: 15 minute(s)
Cooking time: 5 minute(s)
Diet type: Vegan | Vegetarian
Diet tags: Gluten Free | Grain Free | Sugar Free | Dairy Free | Egg Free
Number of servings (yield): about 1 Cup
To see a text listing of Laureen’s gluten free recipes, click here
For dairy, egg, nut and gluten free flour substitutions, click here
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