So, I have decided that this time, I am going to be ladylike and classy and rather than want to marry the sauce, I will just go nuts for it.
I craved this sauce one day, I had all of the ingredients, so I winged it, and it turned out quite deelish, if I do say so myself.
It's a huge hit around the house. Chris wants to drink it. I have banned drinking it. He wants to take a straw and gulp it down, I have banned him from doing this too.
Ikea furniture building 101 - will have the bedroom reveal sometime soon
David also enjoys it too - and after a day of building Ikea furniture together - I hooked them up.
Are you dying to know what it is - or have you already scrolled down to see? Before I share the recipe - I just want to say that this goes good with so many things. We have been eating it as a dipping sauce for grilled steak and roasted cauliflower and broccoli.
1 small can of coconut milk - 5.5 oz - I really like the Thai Kitchen brand - or you can use about 1/3 - 1/2 of a large can
1 tbsp fresh ginger - peeled
3-4 cloves of garlic
Juice of 1 lime
1/2 cup of fresh cilantro
Pinch of kosher salt
Siracha - or some type of hot sauce - whatever you like
3 heaping tbsp of almond butter or natural peanut butter
In a food processor, chop/pulse the garlic and fresh ginger. Add in the cilantro, lime juice and the pinch of kosher. Chop/pulse again. Add in the coconut milk and hot sauce and blend well. Place the peanut butter in a bowl and add in the coconut milk mixture and whisk. If it is a bit too thick - add in a bit more coconut milk.
And that's it.
It stays in the fridge, sealed up for a couple of days.
I served it alongside of oven roasted prawns - that I added a tiny bit of coconut oil and lime zest and juice to and baked for 8 minutes.
Give it a try - it's a nice treat to go with vegetables, meat, rice...