Curry Coconut Peanut Sauce & Creamy Peanut Sauce

I've tried a ba-jillion peanut sauces and these two are by far my favorites. If Sawadee in SLC would give me the recipe to their peanut sauce, that would be my new favorite, but since they say it's secret or something like that, I guess I'm out of luck. You can use these as dipping sauces, as a base for a peanut sauce and rice noodle dish, as a salad dressing, marinade, chicken satay, tofu and vegetables. It's amazing. The coconut curry one just has a little more zip with the curry. The creamy sauce is just a good standard peanut sauce, plain and simple. You can thank Whole Foods for this recipe!

Curry Coconut Peanut Sauce (Can be GF if you use GF ketchup and soy sauce)

Ingredients:

1 tsp canola oil
1 small red onion
3 cloves garlic, minced (1 1/2 tsp)
1 serrano pepper, seeded and minced
4 tsp minced fresh, yes FRESH ginger (You can usually find this already prepared near the tofu in a little jar)
4 tsp curry powder
4 tsp cumin
1 (13.5 ounce) can coconut milk (You can use lite coconut milk if you are watching calories)
5 Tbsp creamy peanut butter
1/4 c minced fresh cilantro
5 tsp tamari (or lite soy sauce)
4 tsp honey
1/8 c lime juice
1/8 c ketchup
3/4 c water

Directions:

Heat the canola oil in a saucepan over medium heat. Saute the onion, garlic, serrano pepper, and ginger until the onion is translucent. Add the curry powder and cumin; saute over low heat for 1 minute. Add the coconut milk, peanut butter, cilantro, tamari honey, lime juice, ketchup, and water. Bring the sauce to a boil, whisking often. Reduce the heat; simmer for 10 minutes. (makes 4 1/2 cups, serving size 1/8 cup)

Creamy Peanut Sauce


Ingredients:

1/2 c canola oil
1/4 c toasted sesame oil
1 c finely chopped yellow onions
1/8 c finely minced garlic (12 cloves)
1 2-inch piece of ginger, roughly chopped (fresh ginger, the kind you have to peel)
1/4 c red wine vinegar
1 c water
3 Tbsp sugar
1/4 c ketchup
1/2 c creamy peanut butter
1/2 c fresh cilantro leaves
1/4 c tamari
2 1/2 Tbsp lime juice
1 tsp hot pepper sauce, or to taste

Directions:

Heat the canola and sesame oils in a large saute pan over medium heat; add the onions, garlic, and ginger, and simmer uncovered for 5 minutes, stirring often. Add the vinegar, water, sugar, ketchup, peanut butter, cilantro, tamari, lime juice, and hot pepper sauce; simmer uncovered for 5 minutes. Cool the sauce mixture. In a blender or bowl of a food processor fitted with a metal blade, puree the mixture until smooth. (Makes 3 cups, 1 serving = 1/4 cup)