Thai Peanut Sauce

Serves: 4
Total Calories: 377


1 tablespoon vegetable oil, any type
1/4 cup chopped onion, fresh or frozen
1 teaspoon minced garlic, fresh or jarred organic
1 teaspoon Chinese chili paste
1 tablespoon soy sauce
1 tablespoon minced ginger, fresh or jarred
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 cup creamy peanut butter
1 cup vegetable or chicken broth
2 scallion, trimmed and thinly sliced


Heat the oil in a large skillet over medium heat. Add the onion and cook until tender, about 3 minutes. Add the garlic and cook for another minute. Add the remaining ingredients and stir until the peanut butter is dissolved. Simmer until the sauce reaches a creamy consistency, 2 or 3 minutes. Use immediately or store in the refrigerator for up to 2 weeks.

From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 377
Calories from Fat: 180

This Thai Peanut Sauce recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.

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