Peanut Sauce with Coconut Milk and Lime
Peanut butter provides plant protein and helps make the sauce satisfying. The coconut milk balances the chili’s heat, while lime brightens its rich, nutty texture. Serve warm with meat or vegetables, and refrigerate leftovers in a tightly sealed jar for up to 3 days.
Cut the lime (60 g) in half and squeeze about 30 g of juice for the sauce. If using peanuts (15 g) for serving, fry them in a dry skillet until fragrant, then cut into coarse pieces.
In a small saucepan, stir together peanut butter (48 g), sugar-free soy sauce (15 g), erythritol (7 g), gochugaru flakes (3 g), turmeric (2 g, optional), and unsweetened coconut milk (160 g) until smooth.
Heat the mixture over low heat, stirring constantly, until very hot and tiny bubbles appear at the edge. Lower the heat and simmer gently for a few minutes until thickened.
Once thickened, stir in lime juice (30 g). Gradually add water (30 g), starting with 15 g, until the sauce reaches the desired consistency. Serve warm with chicken, pork, or vegetables; sprinkle with peanuts if desired.
Store the sauce in a tightly closed jar in the refrigerator for up to 3 days.
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