I have been meaning to make a low-fat peanut sauce for ages. There are many recipes of course, but I had some red Thai curry paste to use up and thought this might be a great and easy addition of spices in my peanut sauce. I also wanted to use peanut flour for a low-fat version, and also because peanut flour doesn't aggravate my system the way peanut butter does (food intolerance).
I didn't know how to thicken it up nicely without using coconut milk, as I always had in the past. While delicious, we have completely excluded it from our diet after going low-fat earlier this year (for reasons McDougall and Esselstyn, among others, advocate). So what to use? Silken tofu is one way to thicken up sauces, so I added this into the sauce and it turned out great. The peanut flour adds a ton of flavor also without the fat. If you cannot find peanut flour, you can use powdered peanut butter instead (the only difference is sweetener).
There are many alternative spices you could add. If you need to add a bit of additional heat, use some thai chili hot sauce or paste. You can add a bit of tamarind paste for some extra citrus.
This sauce goes wonderfully in noodle dishes, of course. I added it to my lunch of ramen noodles and leftover broccoli slaw - a rather odd combination (emptying out the fridge), but combined perfectly flavor wise (I added some red chili flakes for heat). It will work as a dip for vegetables, a spread in a wrap, or a stir fry with broccoli and bean sprouts.
Tonight I thinned out this sauce to make a salad/bowl dressing. I added a few heaping spoonfuls of the sauce, and a bit of water, apple cider vinegar, a touch of maple syrup, and a squirt of Sriracha for heat before mixing it well with a whisk.
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