Thai Peanut Sauce

Name: Thai Peanut Sauce
Prep time: 5 min
Cook time: 5 min
Total time: 5 min
Yield: 8
Cuisine: Thai, Asian
Ingredients: 118 milliliters agave nectar; 227 grams coconut milk; 1 teaspoons garlic powder; 118 milliliters fresh lime juice; 118 milliliters peanut butter; 8 servings Red pepper flakes; 59 milliliters soy sauce

You can never have too many sauce recipes, so give Thai Peanut Sauce a try. One serving contains 217 calories, 6g of protein, and 15g of fat. This recipe serves 8. This recipe is typical of Asian cuisine. If you have peanut butter, coconut milk, soy sauce, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and vegan diet. From preparation to the plate, this recipe takes about 5 minutes.

Instructions

In a blender or food processor, mix the peanut butter, coconut milk, agave nectar, lime juice, soy sauce, garlic powder, and red pepper flakes, to taste, together until the texture is smooth and loose.

Ingredients you will need

Red Pepper Flakes

Garlic Powder

Peanut Butter

Agave

Coconut Milk

Lime Juice

Soy Sauce

Equipment you will use

Food Processor

Blender

Equipment

Food Processor

Blender

Ingredients

Servings:

118milliliters

agave nectar 227grams

coconut milk 1teaspoons

garlic powder 118milliliters

fresh lime juice 118milliliters

peanut butter 8servings

Red pepper flakes 59milliliters

soy sauce

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Thai. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is Birichino Jurassic Park Vineyard Old Vines Chenin Blanc. It has 4.4 out of 5 stars and a bottle costs about 26 dollars.

Birichino Jurassic Park Vineyard Old Vines Chenin Blanc

The 2017 sports a perfume of orange blossom honey, apple butter, brimstone, and some peculiar precursor of lilac which activates not merely the olfactory system, but also the limbic system, autonomic nervous system, and other systems located in more distant sectors. Soil and micro-climate humidity during the 2017 growing season remained quite high through the growing season due to the enormous rains from the previous winter, contributing to the development of modest yet meaningful early botrytis. We last encountered these conditions in 2013 and produced a wine similar to that vintage - just off dry in the style known by the French as sec tendre - dry, yet tender. And as with previous vintages, this wine fermented in stainless steel without inoculation, and was aged until the following Spring in 8 stainless and 2 neutral Hungarian oak barrels.