Banzai Peanut Sauce
Yield
1 servingsPrep
10 minCook
5 minReady
15 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter
melted or peanut oil |
|
| 3 | each |
jalapeño pepper
serrano or thai peppers, seeded and minced |
*
|
| 2 | each |
garlic cloves
minced |
|
| ½ | cup |
coconut milk
|
|
| 2 | tablespoons |
peanut butter
unsalted smooth |
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| 1 | tablespoon |
lime juice
|
|
| 2 | teaspoons |
sesame oil
|
|
| 1 | teaspoon |
honey
|
|
| 1 | teaspoon |
red hot pepper sauce
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
melted or peanut oil |
|
| 3 | each |
jalapeño pepper
serrano or thai peppers, seeded and minced |
*
|
| 2 | each |
garlic cloves
minced |
|
| 118 | ml |
coconut milk
|
|
| 3E+1 | ml |
peanut butter
unsalted smooth |
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 15 | ml |
lime juice
|
|
| 1E+1 | ml |
sesame oil
|
|
| 5 | ml |
honey
|
|
| 5 | ml |
red hot pepper sauce
|
|
Directions
In a saucepan, add the melted butter, chili peppers and garlic, and sauté for 2 to 3 minutes. Stir in the coconut milk, beanut butter, soy sauce, lime juice, sesame oil, honey and hot sauce, and bring to a simmer. Remove from the heat and transfer to a serving bowl.
Serve with grilled chicken, fish or lamb, or serve as a vegetable dip.
