Peanut Sauce

You will like this sauce. It’s hot and peanut-y with a tanginess in the back from the tamarind. Use it as a sauce for stir-fry or as a dip/sauce for a satay or veggies.

Ingredients:

• 2-4 tbsp Kick+Tang

• 2-4 tbsp peanut butter

• 2 cups light coconut milk (or coconut cream + water)

• Ginger (powdered, or freshly grated if you’re a big ginger fan)

• Salt

Recipe:

1. Heat up 2 cups light coconut milk, or mix about two tsps coconut cream with 2 cups water.

2. Add pinch or two of powdered or freshly grated ginger and a pinch of salt.

3. Add two tbsps peanut butter to start, and mix to melt.

4. Add two tbsps Kick+Tang and mix.

5. Taste! Add more of above ingredients. Too spicy? Add more peanut butter and/or coconut milk.

I made this in the fall, so I served this sauce with fall vegetables (squash, onions and mushrooms) roasted in coconut oil and ginger and rice.