Peanut Sauce
3.4g
Net Carbs
4.2g
Protein
15.1g
Fat
1.0g
Fiber
169
Calories
Cooking tip: If you’ve tried this sauce and like it, try experimenting with herbs and spices to flavor it your way!
Ingredients:
- 3/4 cup Coconut Cream
- 1 tablespoon Sucralose Based Sweetener (Sugar Substitute)
- 1 tablespoon Ginger
- 1 tablespoon Peanut Oil
- 1 tablespoon Sodium and Sugar Free Rice Vinegar
- 1 teaspoon Garlic
- 1/4 teaspoon Crushed Red Pepper Flakes
- 1/2 cup Natural Creamy Peanut Butter 1/3 Less Sodium & Sugar
- 1/4 cup Tap Water
- 1 tablespoon Fish Sauce
Directions:
Peanut sauce is a standard in the cuisines of Southeast Asia, particularly Thailand and Indonesia. Use it as a dip for chicken, lamb, beef, tofu or with any grilled meat or poultry. Also try it on raw or steamed vegetables. Be sure to use natural peanut butter without hydrogenated oils and sweeteners; if you can find one that is crunchy it adds a nice texture to the sauce.. If you don't have fish sauce or would like to make this sauce vegetarian or vegan, use tamari instead. Each serving is 2 tablespoons.
- Heat oil in a small saucepan over medium-high heat. Add grated ginger, minced garlic and pepper flakes and sauté until ginger and garlic start to brown, about 1 minute.
- Add peanut butter, water, vinegar, fish sauce and sugar substitute; cook stirring, until smooth, about 1 minute.
- Remove from heat and stir in coconut cream.
- Serve immediately or refrigerate in an airtight container for up to 5 days. If sauce is too thick, stir in 1-2 tablespoons of water.
