"Peanut Sauce"

I love Peanut Sauce with Thai food but peanuts are a legume so they are a No if you are following a Paleo Diet.  I came up with my own version that works with Paleo and tastes just as good.

Ingredients:

1/2 cup Almond Butter or Tahini
1 Tbsp Tamari (wheat free soy sauce)
1 large clove of garlic diced
1 tsp Sambal Oelek (chili paste) or some dried red chili flakes mixed with lemon juice.
2 tsp fresh ginger grated
1/8 tsp cumin
1/2 tsp ground coriander
1/2 tsp flax seed oil
1/4 cup coconut milk

How to:

1.  Mix together the first 8 ingredients to a nice creamy texture.
2.  Add the coconut milk a bit at a time stirring after each addition to desired consistency.  If it is still too thick add a bit more coconut milk or water.
3.  Cover and let sit until the rest of the meal is ready to allow the flavours to blend.  Cover and refrigerate any left overs.

Serve this sauce with spicy Thai dishes such as Chicken Satay with Steamed Veggies.

Comments

Post a Comment

Popular posts from this blog

Cheeseburger Pie Continuing Evolution

Image
Almost a year ago   I posted The Evolution of A Recipe showing how I have changed the recipe for Impossible Cheeseburger Pie over the years so that my family could continue to enjoy it even though our eating habits have changed.  I have made yet another change to that delicious recipe and want to share it with all of you.  Below is my recipe from a year ago with a couple changes.  Most of it will stay the same, the change is to the biscuit mix.  I have hi-lited the changes by changing the text colour to red.  Happy Cooking! My NEW Paleo Version Impossible Cheeseless Burger Pie Ingredients: 1 lb. extra lean ground grass fed beef 1 med. yellow onion chopped 1/4 tsp sea salt 1/2 tsp fresh ground black pepper 2 fresh chopped Jalapenos (I remove the seeds so they aren't quite as hot) 2 cloves garlic smashed and chopped 2 tsp chili powder 1 tsp cumin 1 tsp paprika 1/4-1/2 tsp cayenne 1 1/2 c. Almond or coconut milk 1/4 C Coconut Flour 3/4 ...
Read more

Paleo Chocolate "Peanut Butter" Brownies

Image
First of all, sorry I have been on a bit of a hiatus lately.  It has been a very busy summer and a lot of my free time has been spend training to finish the last couple things I need for my AKC 2. It has paid off though, summer isn't over yet and I can already do 2 pull ups!  Anyway, I came up with a delicious recipe the other day that I just had to share with everyone.  This took a bit of trial and error but it was worth it.  The boys love these and they are paleo, nut free and safe for school.  I know it is still a few weeks away but it's coming quickly! Ingredients: 1 500g jar of sunflower seed butter or tahini (unsalted) (I prefer the tahini as it has a bit of a stronger, more peanut flavour) 2 Omega 3 eggs 1 cup maple syrup 1 TBSP pure vanilla extract 1/2 cup pure cocoa powder 1/2 tsp Celtic sea salt 1 tsp baking soda "Peanut Butter" Swirl ingredients: 1/8 cup tahini 1 TBSP maple syrup pinch Celtic sea salt How To: 1. Pre-heat o...
Read more
Image
Red Thai Curry with Shrimp This is probably my favourite food.  You can easily substitute cooked, sliced chicken for the shrimp but is just so easy with shrimp and very tasty.  My version is packed with veggie goodness just to add to the health benefits.  I usually serve this over brown jasmine rice but it would work equally as well over riced cauliflower.  I was cooking for 5 people and a toddler so I made quite a bit.  I will half the ingredients in this recipe but know that it doubles well.  I only had 1 can of coconut cream so I just added a bit more broth and curry paste and it was good so it's a pretty versatile and forgiving recipe. Recipe: Ingredients: 1 Bag frozen raw shrimp, peeled, tails off 2 green onions Thumb sized piece of ginger grated 2 garlic cloves minced 1/2 red bell pepper sliced thin 1/2 yellow or orange bell pepper sliced thin 1 small zucchini sliced 1 small carrot grated 1 can coconut milk/cream 1/4 to 1/2 c...
Read more