Thai Peanut Sauce

This easy no-cook peanut sauce has a terrific authentic Thai taste. It is spicy and peanutty, and is perfect as a dipping sauce for chicken, shrimp, and beef... or even to use tossed with warm cooked noodles for a quick pasta dish INGREDIENTS 1 1/2 cups creamy peanut butter 1/2 cup coconut milk 3 tablespoons water 3 tablespoons fresh lime juice 3 tablespoons soy sauce 1 tablespoon fish sauce 1 tablespoon hot sauce 1 tablespoon minced fresh ginger root 3 cloves garlic, minced 1/4 cup chopped fresh cilantro DIRECTIONS 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.

1) Thai Peanut Sauce 20 min 10 min prep 2 cups of sauce 1 cup unsalted dry roasted peanuts (or 2 tbsp. peanut- butter) 1/3 cup coarsely chopped onions 2 cloves minced garlic 1/2-3/4 cup coconut milk 1/2 teaspoon soy sauce 1 teaspoon lime juice red pepper flakes (to taste) 1/2 teaspoon minced ginger 1/2 teaspoon ground coriander Blend in blender to make paste. Cook over low heat. Stir constantly (around 10 minutes). Serve hot with grilled Satay. 2) Spicy Thai Peanut Sauce 1 cup smooth peanut butter 1/4 cup soy sauce or tamari 1/4 cup oriental sesame oil 3 tablespoons rice vinegar 2 tablespoons ginger, chopped 2 tablespoons garlic, chopped 1 teaspoon hot sauce 1 tablespoon hoisin sauce 1 tablespoon fresh lime juice 3/4 cup water Blend all ingredients in food processor, scraping sides occasionally. 3) Thai Chicken Satay with Peanut Sauce 4 servings 12 skewers: 40 min 30 min prep Bamboo skewers 2 lbs boneless skinless chicken thighs 1/4 cup soy sauce 1 tablespoon honey 2 tablespoons oil Sauce Ingredients 1 tablespoon oil 2 teaspoons dried onion flakes 3/4 cup crunchy peanut butter 1/2 cup coconut milk 1 tablespoon soy sauce 2 tablespoons sweet chili sauce 1/2 cup water 1/4 teaspoon salt To prevent scorching, soak bamboo skewers in cold water for at least 30 minutes. Trim off any excess fat and tendons from chicken. Slice chicken into strips about 3/4 inch wide and thread onto skewers and place in a shallow glass dish. Mix the soy sauce, honey, and oil, and pour over the chicken, making sure all of the chicken is coated with the marinade. Cover dish with plastic and refrigerate for at least 2 hours. Sauce: Heat oil in a small pan. Add onion flakes and cook over a low heat for 15 to 30 seconds. Add remaining ingredients, mix well, and cook until heated through. Set aside sauce to await the chicken. Drain the chicken (save the marinade). Cook chicken over a medium to high heat for about 8 minutes on the grill, turning often and brushing with marinade. Serve with the peanut sauce while hot. If you need more inform.

I just posted a recipe for Thai-Style Peanut Sauce.....I'm not sure if it is authentic....but it is really tasty.Let me know what you think....here is the link http://www.mylot.com/w/discussions/955422.aspx