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Coconut Peanut Sauce

Recipe information

  • Yield

    Makes about 1/2 cup

Ingredients

1/4 cup coconut milk, well shaken
2 tablespoons peanut butter
1 tablespoon soy sauce
1 tablespoon mirin
1 (1/2 inch) piece fresh ginger, peeled, roughly chopped
1 1/2 teaspoons brown sugar

Preparation

  1. Place the coconut milk, peanut butter, soy sauce, mirin, ginger, and sugar in a small food processor or blender; blend until smooth. Serve with the noodles, or store in an airtight container in the refrigerator for up to 5 days.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsSauceSoutheast AsianAsianCoconut MilkPeanut ButterDairy FreeVeganVegetarianRawQuickEasyNo-CookFood ProcessorCookbooks
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