Classic Thai Peanut Sauce

the80srule's Note:

This came from my 101 Deep Fryer Recipes cookbook, as a dipping sauce for some kind of Thai meat fritter. The fritter didn't look too appetizing but this sauce is really good and quite simple to make. Yields about 1 cup of sauce. And this delightful sauce is vegan!

• Total Time: 10 mins
• Prep Time: 0 mins
• Cook Time: 10 mins

Ingredients:

Serves: 4

Yield: 1.0 cup

• 1 small onion , finely chopped
• ¾ cup roasted shelled peanuts (I used Planters salted right from the can)
• ¼ cup shredded coconut
• ¾ cup water
• ½ teaspoon garlic powder
• 2 teaspoons brown sugar
• ½ teaspoon red cayenne
• 2 tablespoons soy sauce
• 2 tablespoons lemon juice

Directions:

1. Put all in the ingredients into a blender or food processor, and blend until almost smooth.
2. Pour into a small saucepan, cook and stir until mixture boils and thickens. (about 10 min) May be served warm or cold.

Reviews

[JanuaryBride]

A fun sauce! I ended up adding 2 T of prepared peanut butter to make it a little more similar to the peanut sauce we are used to. Next time I will decrease the garlic a little (can't believe I am saying that.. .LOVE garlic). I am going to eat this with some veggie fritters for lunch and I'll be sure to get a photo! Made for our VIP for Veg*n Swap December 2009.

[magpie diner]

I so wanted to love this 80's! I was hoping to write this without a star rating, but it doesn't want to let me (maybe you can't do that anymore?). This didn't really work for me, but I think I'm mostly to blame. I mistakenly used blanched peanuts instead of roasted - biggest mistake. And thought afterwards that maybe my smaller blender (as opposed to large fd processor) would have done a better job getting this smooth. I couldn't get it to a sauce like consistency, with the chunky peanuts and the coconut. Maybe a really fine shred coconut would have been better. At the end of the day, the flavour combo is tasty though. Made for VegSwap Dec09.