My version of Thai Peanut Sauce. I like to serve this with chicken and vegetables. Rice of choice or cauliflower rice is also recommended.
1 T fresh ginger, minced
4 cloves of garlic, minced
1 T olive oil
1 can coconut milk
1 lime, juiced
2 t coriander
1/2 cup creamy peanut butter
2 T soy sauce
Sauté ginger and garlic in olive oil until they start to brown lightly.
Add lime juice and coconut milk, stir to remove garlic and ginger from the pan.
Add coriander, peanut butter, and soy sauce. Stir to combine.
Bring to a simmer. Adjust flavors as desired.
Stir in chicken and vegetables that have been cooked already. Reheat in the sauce if necessary.
Serve over rice.
This is a great way to use leftover chicken and vegetables that have been grilled or roasted.
Endurance Epicurean 