Thai Peanut Sauce
Servings
8Serving size
2 tablespoons
COOKING TIME
30 Minutes
This recipe can easily be multiplied and will keep for about 3 weeks sealed tightly in the refrigerator.
Ingredients
| 1/4 cup Peanut butter, no salt added |
| 1 Tbsp No salt added vegetable stock (or no salt added chicken stock) |
| 1/4 cup Lite Coconut Milk |
| 2 tsp. Low sodium soy sauce (or gluten free tamari sauce) |
| 2 tsp. Rice Vinegar |
| 2 tsp. Tabasco sauce (or other hot sauce) |
Instructions
Combine the reduced-fat peanut butter, chicken stock, reduced-fat coconut milk, low-sodium soy sauce, rice vinegar and Tabasco in a small bowl. Whisk until smooth. (This can be made up to 48 hours in advance and refrigerated).
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Peanut sauce makes a great addition to your Asian dishes. This version is super simple to make from ingredients that you may already have in your pantry. One trick for the coconut milk is to freeze any that is leftover from your recipes in 1/2 and 1/4 cup batches and you will always have some on hand.