Prep Time: 15 Min | Ready In: 15 Min
Yield: 1 cup
1/4 cup fresh cilantro, chopped
1 tsp garlic, minced
1 tsp ginger root, minced
1/3 cup creamy peanut butter
1/3 cup canned coconut milk
1 Tbsp fresh lime juice
1 Tbsp soy sauce
1 Tbsp water
1 tsp fish sauce
1 tsp honey, added to taste
1 tsp hot sauce, added to taste
Crush peanuts with a mortar & pestle, food processor (OR) in a mini chopper, reserve for later. Chop the cilantro and reserve. Mince the garlic and ginger root. Add the remaining ingredients; blend until SMOOTH. Stir in only part of the cilantro, chill as long as you can - mingling the flavors.
To Serve: Normally, this type of dipping sauce is served room temperature. HOWEVER, who remembers - after it's chilled. So I prefer it zapped in the microwave , just a bit, to take the chill off.
Garnished with reserved peanuts and remaining chopped cilantro. Serve with Grilled Chicken Satay and Best Jasmine Rice, cooked in a rice cooker.
My Take: I am still looking for the ultimate peanut sauce - this one's not bad, when served as a condiment.
It (might) also benefit from a touch of onion powder. What do you think? Got a TNT dynamite Thai Peanut Sauce?