My wife is allergic to peanuts, which sometimes puts a damper on my Thai cravings. So, when I set out to make tofu satay, I decided to make a tahini based 'peanut' sauce. This sauce turned out to be a winner for sure. It was an amazing dipping sauce for tofu. Then, I took the leftovers, added a little water and used the rest for salad dressing. Since then, I've made two more batches for salads and we just can't get enough.
Thai No-Peanut Sauce
1/2 cup tahini (preferrably roasted)
1/4 cup fresh lime juice
3 tbs golden mountain sauce (or soy sauce)
4 cloves garlic, minced
1 tbs ginger, minced
1 tbs red curry paste (I use Thai Kitchen)
1/4 cup water (1/2 cups for salad dressing)
1 tbs agave syrup
Add all ingredients to a blender or food processor. Blend until smooth. Makes about 1 1/4 cups.
10 servings: 87 cal (6g fat, 4g carbs, 3g protein)
Garlic chana dal.
1 day ago
Just wondering if cashew butter would be a problem for your wife's allergies also- from what I understand, people allergic to peanuts don't always have the same problem with the tree nuts. I have was looking up spicy peanut noodle recipes, and came across your post. Upping the dark sesame oil is another trick if you have to substitute one nut or seed butter for another.
Interesting idea and surely a tasty sauce! I don't care much for peanuts or peanut butter in other things, but I love satay sauce (which is very big here in the Netherlands).
Ooh, I have to try this! I am a total sucker for all things tahini.
Great idea! For sure the thai peanut sauce taste good!I have to try this! Thanks for sharing.