Tuesday, May 19, 2015


I was in Thailand a few months ago and surprisingly, I do not recall seeing this sauce often on their menus. It seems to be a popular American fusion item that we have adapted domestically.  If a sauce has ingredients that are typical of Thai cuisine, even though the actual sauce is not from there, doesn't it make sense to market it as such? Americans are brilliant when it comes to marketing, especially with food items sold to the general public.  Yes, you can find Thai peanut sauce in the Asian section of the supermarket and it's name comes from manufacturers that try to bring foreign tastes to us.

Regardless of it's true origin, this sauce is so versatile, and tastes way better than any store brought version that you can find.  It goes amazing with quinoa + veggie bowls, spring rolls, noodles, salads, and so many more things.  It really takes no time to make, and has exotic flavors that are going to bring a unique elements to your dish.  I seriously could eat it by itself with a spoon... it's so yummy!  But then again, I have a little bit of a peanut butter addiction, and it seems to me that everything tastes good with peanut butter as an ingredient.  Well, probably not everything, but being pregnant, who knows... maybe it would. ;)



1/2 cup of smooth roasted peanut butter
1/4 cup of coconut milk
2 tablespoons of lime juice
2 tablespoons of agave nectar
1 tablespoon of rice vinegar
1 tablespoon of tamari sauce
2 teaspoons of Thai red curry paste
3 garlic cloves
1 inch piece of fresh ginger, chopped
1/2 teaspoon of red pepper flakes  
1/2 cup of water
Sea salt to taste


Put all the ingredients in a high speed blender and blend until very smooth.


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