This is a sauce I have been making for a few years with evolving variations from a recipe I first learned in a Thai cooking class. Today I have Thai basil and key limes. I do love using my lime green hand held juicer. This sauce goes well with chicken, pork, tofu, or salad (especially shredded red and green cabbage, sliced red onion, and sliced avocado). You can decide how thick or thin you would like this sauce to be by varying the amount of peanut butter and oil. I love this as a salad dressing. —Sagegreen
chunky peanut butter
honey (acacia is lovely)
a few flakes of dried, red chili peppers (optional)
fresh ginger, grated
fish oil (or vegetarian fish oil)
rice wine vinegar
key limes, juiced
fresh lemon juice
Thai basil leaves, rolled and snipped
mint leaves, rolled and snipped
In This Recipe
Add the honey to the peanut butter and mix. Add the oils, optional chili pepper flakes, and ginger to this.
Dissolve the sugar in the fish sauce before adding the vinegar, lime and lemon juice.
Combine the vinegar citrus mix with the oil mix.
Add the basil and mint leaves. Serve with poultry, pork, tofu or salad.