The Best Peanut Sauce
Ok, so I like to break the rules sometimes. It keeps me feeling alive.
Technically speaking, peanuts are potentially a high allergy food so I should be telling you to steer clear of them. But everyone needs to break the rules occasionally. Plus, I am guessing that I don’t have a reaction to them I as do have a fetish for peanut butter and so should have figured out by now if they didn’t agree with me (considering I almost bathe in PnB!).
This recipe uses peanuts to make a yummy, dairy free healthy, satay sauce. It was absolutely delicious. Fingerlickingly so.
I ended up using the one mixture across 3 dishes – a cubed beef fry up where I added the sauce as it was cooking, as a dressing for a prawn salad and then finally as a marinade for BBQ chicken skewers (that was my favourite!).
Thats the great thing about simple sauces like this, you can make it up on Sunday, and use it to add pizzazz to your dishes across the week. Instant Masterchef at the simple application of one sauce. Voila!
Now if you can’t use peanuts as you know you are allergic or have a sensitive response, then perhaps experiment using the same recipe but using roasted cashews that have been pureed to a paste with a bit of olive oil or coconut oil instead? I’d love to know how it works out.
- 3 Garlic Cloves, roughly minced
- 1 C Unsalted, Organic Peanut Butter (no crappy commercial PnB please)
- 2 tsp Curry Powder (more if u like spice)
- 1 Can of Coconut Milk (400ml)
- 1/2 Lime, juice of
- 1 tsp of Sea Salt - to taste
- 3 TB Apple Cider Vinegar
- 1/4 C Rice Malt Syrup (if you don't care about fructose free, then use honey or maple syrup)
- 1/2 C Water
- 1. In a small saucepan, fry the garlic gently
- 2. Add all other ingredients and whisk together
- 3. Taste test and add more spice (curry) or saltiness or sweetness (RMS) if you so desire!
- This will thicken upon cooling after being placed into the fridge. You can brush skewered chicken with this sauce, or cubed beef, or even cooked prawns! The choice is yours.