Basic Peanut Sauce
.
Yield
8 servingsPrep
15 minCook
0 minReady
18 minLow Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
chicken broth, low salt
|
|
| 3 | ounces |
coconut milk
unsweetened |
|
| 1 | ounce |
lime juice
freshly squeezed |
|
| 1 | ounce |
soy sauce, light
|
|
| 1 | tablespoon |
miso paste
red |
*
|
| 1 | tablespoon |
fish sauce
or 2 ground anchovies |
|
| 1 | tablespoon |
red hot pepper sauce
|
*
|
| 2 | tablespoons |
garlic
chopped |
|
| 1 | tablespoon |
ginger
fresh and chopped |
|
| ¾ | cup |
cashew butter
|
* |
| ¾ | cup |
tahini (sesame paste)
|
*
|
| ¼ | cup |
cilantro
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
chicken broth, low salt
|
|
| 86.7 | ml/g |
coconut milk
unsweetened |
|
| 28.9 | ml/g |
lime juice
freshly squeezed |
|
| 28.9 | ml/g |
soy sauce, light
|
|
| 15 | ml |
miso paste
red |
*
|
| 15 | ml |
fish sauce
or 2 ground anchovies |
|
| 15 | ml |
red hot pepper sauce
|
*
|
| 3E+1 | ml |
garlic
chopped |
|
| 15 | ml |
ginger
fresh and chopped |
|
| 177 | ml |
cashew butter
|
* |
| 177 | ml |
tahini (sesame paste)
|
*
|
| 59 | ml |
cilantro
chopped |
|
Directions
In a food processor, purée the chicken broth, coconut milk, lime juice, soy sauce, miso, fish sauce, hot sauce, chopped garlic, and ginger.
Add the cashew nut butter and tahini and pulse to combine.
Fold in the cilantro and keep refrigerated until ready to serve.
Serve with satay or coconut shrimp.
