1/4 cup vegetable stock
3 ounces unsweetened coconut milk
1 ounce lime juice
1 ounce soy sauce
1 tablespoon fish sauce
1 tablespoon hot sauce
2 tablespoons chopped garlic
1 tablespoon chopped ginger
1 1/2 cups creamy or chunky peanut butter
In a food processor, puree the vegetable stock, coconut milk, lime juice, soy sauce, fish sauce, hot sauce, chopped garlic, and ginger. Add the peanut butter and pulse to combine. Keep refrigerated until ready to serve.
This sauce can be used for many things – including putting it over noodles and tossing in your favorite veggies.
Yield: approximately 2 cups