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
Scientific research has shown that if women take 0.4 mg of Folic Acid 3-4 months prior to and during pregnancy, the risk of neural tube defects such as spina bifida is reduced by up to 75%. Please consult your physician to determine what is the right amount of Folic Acid for you.
This post is linked to the following events:
Melt In Your Mouth Monday hosted by Jane at Make Ahead Meals For Busy Moms
Gluten Free Recipe Round Up hosted by Jo-Lynn Shane at Musings Of A Housewife
Make Your Own! Mondays hosted by Lea at Nourishing Treasures
Fat Tuesday hosted by Jill at Real Food Forager
Slightly Indulgent Tuesdays hosted by Amy at Simply Sugar and Gluten Free
Traditional Tuesdays hosted by Melanie at Pickle Me Too
Gluten Free Wednesdays hosted by Linda at Gluten-Free Homemaker
Wheat Free Wednesday hosted by Anne Marie Cain
Real Food Wednesday hosted by Kelly the Kitchen Kop
Healthy 2Day Wednesdays hosted by Carrie at Young Living Oil Lady
Waste Not Want Not Wednesday hosted by Danielle at Poor And Gluten Free
Full Plate Thursday hosted by Miz Helen’s Country Cottage
Simple Lives Thursday hosted by Diana at My Humble Kitchen
Pennywise Platter Thursday hosted by Kimi at The Nourishing Gourmet
Wellness Weekends hosted by Ricki from Diet, Desserts and Dogs
Whole Food Fridays hosted by Megan at Allergy Free Alaska
Foodie Fridayhosted by Diane at Simple Living and Eating
Gluten Free Fridays hosted by Cindy at Vegetarian Mamma
Foodie Friends Friday hosted by Lois at Walking on Sunshine
NOTE: Some of the links on this post are affiliate links, so if you make a purchase by clicking the links, you’ll be supporting Fox in the Kitchen. Thanks!
Copyright © foxinthekitchenblog.com
Latest posts by Laureen Fox (see all)
- Blogpost: God’s Little Acre Farm - June 16, 2014
- Recipe: Chopped Salad With Apple Cider Vinaigrette - June 10, 2014
- Recipe and Review: Roasted Strawberry Parfait With Nonuttin’ Granola - June 7, 2014