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Author Notes: I like to keep a jar of this around so I can whip up satays really fast or stir into brown rice or quinoa. I became enamored with it years ago when my brother described the satays he was eating on the street of Jo-Jakarta, Indonesia, while living there as a Rotary Exchange Student in the 1990's. I recall making my own coconut milk a few times because of the unavailability in suburban supermarkets at the time. I used to make it only with peanut butter but now make it with almond and cashew butter as well as using sesame paste. —testkitchenette
Serves depends on what you use it for
- 1/4 cup nut butter of your choice
- 1 tablespoon soy sauce
- 1 tablespoon maple syrup/honey
- 2 garlic cloves, finely chopped
- 1 inch ginger, finely chopped
- 1/4 cup coconut milk
- 1/4 cup water
- 1/4-1 teaspoons Sriacha sauce
- Put all of the ingredients in a small saucepan and stir to combine over medium heat. Bring to boil, take off heat, cool, and puree until smooth. Store in the refrigerator. You may need to dilute it with a bit of hot water to thin it before your serve it.
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