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Thai Peanut Sauce

February 15, 2011

It’s just not as much fun writing about Daniel Fast food as it is baking.  I mean what else is there to say other than it was good despite the fact I couldn’t use any butter, eggs, sugar or cream?  Ah, well, 2 more weeks….

This sauce is quite yummy, I serve it over sauteed vegetables and brown rice or with (whole wheat) angel hair pasta.  After the fast it makes a good dipping sauce for chicken satay.

Whisk, heat

and serve

over vegetables and rice or


Thai Peanut Sauce
Adapted from SheShimmers blog.


1 can coconut milk (I recommend Thai Kitchen-its thicker and creamier)
2 ounces (1/4 cup) thai red curry paste (also thai kitchen)
3/4 cup natural crunchy peanut butter
1/4 cup agave nectar or honey
1/2 teaspoon salt
2 tablespoons white or cider vinegar
water to thin


Combine all ingredients in a medium saucepan and bring to a boil and simmer 3-5 minutes.  Add water 1/4 cup at a time to thin as necessary, taste and adjust seasonings.

I serve over vegetables (broccoli, carrot, sugar snap peas, pepper) sauteed in a little oil, garlic, fresh ginger and red pepper flakes with brown rice.  Or, with whole wheat angel hair pasta, shredded carrot, chopped cilantro, scallion, and a little red pepper flakes.

The sauce can be refrigerated or frozen.

On a happier note…I’ll be needing local taste testers soon for some non-Daniel fast food.  Stay posted 🙂

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