Peanut Dipping Sauce
Salty-sweet peanut sauce is a tasty partner to crisp veggies. It's also a nice change from more common dairy-based dips.
Servings: 3 cups (750 mL)
Ingredients:
| Nutritional Info | |
| Per 1 tbsp (15 mL): about | - |
| cal | 57 |
| pro | 2 g |
| total fat | 5 g |
| sat. fat | 2 g |
| carb | 3 g |
| fibre | trace |
| chol | 0 mg |
| sodium | 113 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 4% |
| folate | 2% |
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1 tbsp (15 mL) vegetable oil
1 small onion, finely chopped
2 cloves garlic, minced
1-1/2 tsp (7 mL) grated gingerroot
1 can (398 mL) coconut milk
1 cup (250 mL) natural peanut butter
1/4 cup (50 mL) soy sauce
1/4 cup (50 mL) fancy molasses
1 tbsp (15 mL) packed brown sugar
2 tsp (10 mL) grated lime rind
1 tsp (5 mL) hot pepper sauce
2 tbsp (25 mL) minced fresh coriander
1 tbsp (15 mL) lime juice
2 tbsp (25 mL) chopped peanuts (optional)
Preparation:
Heat oil in saucepan over medium-high heat; sauté onion until soft and golden, about 5 minutes. Add garlic and ginger; sauté for 1 minute.
Add coconut milk, peanut butter, soy sauce, molasses, brown sugar, lime rind and hot pepper sauce; cook, stirring, until peanut butter is melted. Reduce heat to medium-low; cover and simmer, stirring often, until thickened, about 10 minutes. Stir in coriander and lime juice. (Make-ahead: Let cool to room temperature. Transfer to airtight container and refrigerate for up to 1 week. Reheat in microwave at medium/50%, stirring halfway through, until loose-textured, about 2 minutes.) Scrape into bowl; sprinkle with peanuts (if using).
Additional Information
Source
Canadian Living Magazine: December 2004
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