Thai Peanut Sauce

The traditional Thai recipe is made with ground peanuts. We have included the option of using almond butter in this recipe because many people aren’t able to tolerate peanuts. Certain molds and the mycotoxins they produce are prevalent in peanut crops.

People who are sensitive to these mycotoxins can experience minor to severe allergic reactions when they eat peanut products. Reactions can range from common sinus inflammation and congestion to sudden and fatal anaphylactic shock. If you have a known peanut allergy, chronic sinus infections or mold related health issues, like Candidiasis, we recommend using almond butter.

Flavorful sauce makes your meal taste special. But they don’t have to be just for taste and show. Use your sauces as a way to enhance your meals with extra nutrients and cleansing properties. The nut butter in this sauce is a great source of plant based protein that will add strength and grounding to your meal.

The lime juice, garlic, ginger, red pepper, cilantro and optional cayenne are all powerful detoxifiers and digestive aids. It is common for condiments, spices and sauces from ancient traditions to be loaded with ingredients that aid in digestion. Makes sense, doesn’t it?

Ingredients:

(use organic whenever possible)

1/2 cup natural peanut butter or almond butter

1 clove of garlic

juice of 1 lime

2 tablespoons tamari or nama shoyu

3 tablespoons raw honey or maple syrup

2 tablespoons grated ginger

2 tablespoons water

1/8 teaspoon red pepper flakes

1/4 teaspoon sea salt

chopped cilantro or sesame seeds to garnish

1. Combine all ingredients, except cilantro and sesame seeds, in a blender and puree until smooth.
2. Add more water slowly, if needed, to reach desired consistency.
3. Serve at room temperature or bring to warm on stovetop, if desired.
4. Garnish with chopped cilantro or sesame seeds.

*For an even spicier sauce, add a dash of cayenne.

Makes 1 - 2 cups