Thursday, March 22, 2018

Recipe - Thai Almond Butter Sauce

I am having a busy week so I'm cheating a little bit with this post.  I made this sauce last week but sharing the recipe today.

I served it with a salad (romaine lettuce, red pepper, carrot, cilantro and green onion) and chicken but it would also go well with soba noodles.  

1 or 2 cloves of garlic
2 to 3 tsp grated fresh ginger (I use the paste that comes in a tube)
3/4 cups smooth almond butter (the kind that is just almonds, nothing added.  Presidents Choice makes a good jar)
3 to 4 tbsp fresh lime juice
2 tbsp soy sauce (or low sodium tamari or coconut aminos)
3 to 4 tsp pure maple syrup
1/8 tsp cayenne pepper (optional)
2 to 6 tbsp water (to get it to your desired consistency)

In a food processor, process the garlic until finely chopped.  Add the rest of the ingredients (except the water) and process until smooth.  Add a tablespoon of water at a time until it reaches your desired consistency.  

This will keep in an airtight container in the fridge for up to 10 days.  

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