Classic Thai Peanut Sauce
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!
- Ready In:
- 1 small onion, finely chopped
- 3⁄4 cup roasted shelled peanuts (I used Planters salted right from the can)
- 1⁄4 cup shredded coconut
- 3⁄4 cup water
- 1⁄2 teaspoon garlic powder
- 2 teaspoons brown sugar
- 1⁄2 teaspoon red cayenne
- 2 tablespoons soy sauce
- 2 tablespoons lemon juice
- Put all in the ingredients into a blender or food processor, and blend until almost smooth.
- Pour into a small saucepan, cook and stir until mixture boils and thickens. (about 10 min) May be served warm or cold.
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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.Reply
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.Reply