Peanut Butter Sauce
A rich and creamy coconut peanut sauce, perfect for drizzling over steamed veggies, rice, or noodles. Full of warm spices and nutty goodness!
Equipment
- wooden spoon
- 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 fragrant, about 2 minutes.
- Lower the heat and stir in the ginger, curry powder, cumin, and dried cilantro.
- Cook for another minute.
- In a small bowl, mix the arrowroot powder with 2 ounces (60 ml) of the coconut milk until dissolved.
- Add the arrowroot mixture, remaining coconut milk, peanut butter, tamari, agave nectar, and vegetable broth to the saucepan.
- Bring to a boil, whisking occasionally.
- Reduce heat to medium and cook for about 10 minutes, until thickened and slightly reduced.
- Remove from heat and serve warm.
Notes / Tips / Wine Advice:
Serving Tip:
Delicious as a dip for spring rolls, a drizzle over rice bowls, or a sauce for stir-fried veggies and tofu.
Wine Advice:
Pairs well with a crisp Riesling or a light Pinot Grigio.
Nutritional Information
Calories: 140 kcal | Carbohydrates: 10 g | Protein: 4 g | Fat: 10 g | Fiber: 1 g | Sugar: 4 g | Salt: 0.5 g
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