Serves 6 Preparation: 10 min. Cooking: 0 min. Total: 10 min.
- 1 1/4 Cup coconut milk , stirred.
- 3/4 Cup smooth. peanut butter
- 3 Tbsp fish sauce
- 1 Tbsp soy sauce
- 3 Tbsp fresh. ginger , minced.
- 3 Tbsp light brown sugar
- 1 tsp crushed red pepper
In a food processor fitted with metal blade or in a blender, combine all the ingredients and process until smooth. Refrigerated, in a covered container, the sauce will keep for up to 5 days.
You can use chili powder in place of the crushed red pepper because I like it really spicy. Serve it with grilled chicken, beef, seafood, or tofu.
|310 Cal||26 g||13 g||9.7 g||2.1 g||7.8 g||0.0 mg||860 mg|