Time 5m Number Of Ingredients 9 Steps:
Combine all ingredients except water. Whisk to fully combine. Add water, 1 tablespoon at a time, until desired consistency is reached. I normally use 2 tablespoons for a sauce and up to four if using it for a dressing.
Time 15m Yield 16 Number Of Ingredients 10 Steps:
In a bowl, mix the peanut butter, coconut milk, water, lime juice, soy sauce, fish sauce, hot sauce, ginger, and garlic. Mix in the cilantro just before serving.
Time 20m Yield 16 Number Of Ingredients 10 Steps:
Heat vegetable oil in a medium saucepan over medium heat. Cook and stir garlic and ginger in hot oil until fragrant, about 1 minute. Add hot water, peanut butter, and lemon juice to the saucepan; stir until smooth. Stir chili sauce, hoisin sauce, and soy sauce into the peanut butter mixture. Reduce heat to low and cook sauce at a simmer until thickened, about 5 minutes. Add red pepper flakes; stir.
Time 20m Yield 28 Number Of Ingredients 10 Steps:
Heat the oil in a large skillet over medium heat. Stir in the garlic, and cook until the aroma of the garlic has mellowed, about 1 minute. Add the red curry paste, and stir for 1 minute more. Whisk in the peanut butter, brown sugar, chili powder, cayenne pepper, fish sauce, sesame oil, and coconut milk. Bring to a simmer, whisking occasionally, until the sauce has thickened and is smooth.
Time 5m Yield 2 cups Number Of Ingredients 7 Steps:
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.
Time 5m Yield 2 cups Number Of Ingredients 7 Steps:
In a blender or food processor, mix the peanut butter, coconut milk, agave nectar, lime juice, soy sauce, garlic powder, to taste, and red pepper flakes, to taste, together until the texture is smooth and loose.
Time 15m Yield 4 Number Of Ingredients 8 Steps:
Mix peanut butter, soy sauce, lime juice, fish sauce, hot pepper sauce, ginger, sesame oil, and sugar in a bowl; warm in microwave until easy to stir, about 45 seconds. Stir to serve.
Time 10m Yield 3 1/2 cups Number Of Ingredients 8 Steps:
Put everything into a medium heavy-bottomed pot and bring to a very gentle boil over medium heat, whisking constantly. Let the mixture simmer for 3-5 minutes over low heat, being careful not to let the mixture scorch on the bottom of the pot. Remove from heat, mix in chopped peanuts if using, and serve immediately with satay, spring rolls or fried tofu. The sauce can be stored in the refridgerator for weeks. It will thicken up, so feel free to mix in a little water when reheating to get the desired consistency.
Time 10m Yield 1 cup, 4 serving(s) Number Of Ingredients 9 Steps:
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.
Time 30m Yield 8 serving(s) Number Of Ingredients 11 Steps:
Mix everything except the cilantro in a small saucepan over low heat. Use more lime juice if too thick. Garnish heavily with cilantro in just before serving. Feel free to mix it in well.
