Coconut Peanut Sauce
Creamy, rich, and full of flavor, this coconut peanut sauce elevates steamed veggies, rice, or pasta to the next level.
Equipment
- whisk,
- Measuring cups and spoons
Ingrediënten
- 1 teaspoon peanut oil
- 2 tablespoons 20 g chopped shallot
- 2 cloves garlic grated
- 1 teaspoon ground ginger
- 1 tablespoon 6 g curry powder (store-bought or homemade)
- 2 teaspoons ground cumin
- 1 teaspoon dried cilantro
- 1 tablespoon 8 g arrowroot powder
- 1 can 14 ounces, or 414 ml light coconut milk, divided
- ½ cup 85 g crunchy natural peanut butter
- 2 tablespoons 30 ml tamari or reduced-sodium soy sauce
- 2 tablespoons 42 g agave nectar
- ¼ cup 60 ml vegetable broth or water
Instructies
- Heat the peanut oil in a medium saucepan over medium heat.
- Add the shallot and garlic, and sauté until tender and fragrant, about 2 minutes.
- Lower the heat and stir in the ginger, curry powder, cumin, and dried cilantro.
- Cook for 1 minute, stirring, until fragrant.
- In a small bowl, combine the arrowroot powder with 2 ounces (60 ml) of the coconut milk and mix until dissolved.
- Add the arrowroot mixture to the saucepan, followed by the remaining coconut milk, peanut butter, tamari, agave nectar, and broth.
- Whisk the mixture and bring it to a boil.
- Lower the heat to medium and cook for about 10 minutes, whisking occasionally, until thickened and slightly reduced.
- Remove from heat and serve warm.
Notes / Tips / Wine Advice:
Serving Tip:
Serve over steamed broccoli, rice, or noodles for a quick and satisfying meal. Garnish with chopped peanuts or fresh cilantro for added texture and flavor.
Wine Advice:
Pair with a dry Riesling or Sauvignon Blanc to balance the rich, creamy flavors with a crisp finish.
Nutritional Information
Calories: 120 kcal | Carbohydrates: 7 g | Protein: 3 g | Fat: 9 g | Fiber: 1 g | Sugar: 3 g | Salt: 0.6 g
