Thai Peanut Sauce

Care­ful with this stuff: It can cause zom­bie peanuts.

  • Ingre­di­ents:
  • 34 cup reduced sodi­um broth
  • 2 tbsp. sliced green onion
  • 1 clove gar­lic, minced
  • 1 tbsp. soy sauce
  • 12 tsp. fine­ly shred­ded lemon peel
  • 1 tbsp. lemon juice
  • 1 tsp. chili pow­der
  • 12 tsp. brown sug­ar
  • 13 cup peanut but­ter
  • 1 tbsp. grat­ed fresh gin­ger or 34 tsp. ground gin­ger
  • OPTIONAL: Coconut milk
  • OPTIONAL: Cayenne pep­per

In a small saucepan, bring broth to a boil, reduce heat. Add onion and gar­lic. Sim­mer cov­ered, about 2 min­utes or until onion is ten­der. Stir in soy sauce, lemon peel and juice, chili pow­der, and sug­ar.

Return to a boil and reduce heat. Sim­mer, uncov­ered, for 5 min­utes, stir­ring fre­quent­ly. Add peanut but­ter and gin­ger. Cook and stir over low heat just until heat­ed through. If nec­es­sary, thin with a lit­tle coconut milk. Cool to room tem­per­a­ture.

Serve with pork, chick­en, shrimp, or veg­eta­bles.

Makes 1 cup.