Summer keeps on being relentlessly hot and dry. Of course it had to be that way after putting down new sod. Mother Nature has done that to us every single time we’ve had major landscaping work. Even our hounds don’t want to be outside long. I’m reducing time outside too with grilling thin meat like satay. What goes great with it? Thai Peanut Sauce. Oh yea!
Are you a sauce person? I certainly am. Give me a little spaghetti to go with meat sauce. My serving of Apple Strudel is almost floating in vanilla sauce. Spoon a double helping of sauce over anything for me. Drizzling is simply not enough. Anyway, having a versatile sauce around is a good thing.
Thai Peanut Sauce has many uses. First it’s fantastic as a dip for grilled skewered meat such as satay or kebab. Having it as a dip for vegetables is mighty fine too. Toss it with noodles and veggies for a quick pasta dish. Use it as a salad dressing. Frost a cake with it (just kidding!).
An update on my hounds: Zephyr had his annual checkup. He’s all healthy and happy. Milo’s training to conquer his fear of everything is going well. It will be a long process though. The hardest part is losing our old ways and habits. We have to stay on course with the right techniques and routines.
What’s your favorite Thai dish or sauce? Picking mine is difficult. Mood and craving affects my choice at any given moment. The top of my list includes Nam Sod, Num Tuk, Shrimp Curry, Sweet Chile Sauce, and Thai Peanut Sauce.
- ½ cup coconut milk
- ⅓ cup creamy peanut butter
- 2 tablespoons fresh lime juice
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 teaspoon ginger paste or fresh minced ginger
- 1 teaspoon red chile paste
- 2 garlic cloves, minced
- 1 tablespoon chopped dry-roasted peanuts
- Place all ingredients except peanuts in a small bowl.
- Whisk until combined.
- Serve topped with peanuts.