Coconut Peanut Sauce

Name: Coconut Peanut Sauce
Yield: Makes about 1/2 cup
Ingredients: 1/4 cup coconut milk, well shaken; 2 tablespoons peanut butter; 1 tablespoon soy sauce; 1 tablespoon mirin; 1 (1/2 inch) piece fresh ginger, peeled, roughly chopped; 1 1/2 teaspoons brown sugar

January 26, 2012

Recipe information

Yield
Makes about 1/2 cup

Ingredients

1/4 cup coconut milk, well shaken

2 tablespoons peanut butter

1 tablespoon soy sauce

1 tablespoon mirin

1 (1/2 inch) piece fresh ginger, peeled, roughly chopped

1 1/2 teaspoons brown sugar

Preparation

Place the coconut milk, peanut butter, soy sauce, mirin, ginger, and sugar in a small food processor or blender; blend until smooth. Serve with the noodles, or store in an airtight container in the refrigerator for up to 5 days.

The cookbook cover with a blue background and fine typeface.

Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.

TagsSauce Southeast Asian Asian Coconut Milk Peanut Butter Dairy Free Vegan Vegetarian Raw Quick Easy No-Cook Food Processor Cookbooks

Recipe notes

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