*~*POWDERED PEANUT BUTTER*~*

Because a few people asked, this is my Thai peanut sauce (h/t Steven Raichlen, with tweaks)

Thai Peanut Sauce

2 Tb vegetable oil
3 cloves garlic, minced
1-3 Thai chiles or jalapeno peppers, seeded an minced
(OR just 1 Tb. plain red pepper flakes)
1 Tb peeled, minced fresh ginger
1 large or 2 medium shallots, minced
2/3 c chunky peanut butter
(OR 6 Tb PB2, blended with 2 Tb water)
1 1/3 c unsweetened coconut milk
3 Tb finely chopped fresh cilantro
2 Tb Asian fish sauce OR soy sauce, or more to taste
1 Tb lime juice, or more to taste
1 Tb brown sugar, or more to taste (I use brown sugar Splenda here)
1 tsp ground coriander
1/2 tsp black pepper

Heat the oil in a wok or saucepan over medium heat. Add the garlic, chiles/red pepper, ginger and shallots and cook to a rich golden brown, 3-5 minutes. Reduce the heat to caramelize the garlic and shallots without burning them.

Stir in the peanut butter/prepared PB2 and cook for one minute. Add the remaining ingredients and simmer until the sauce is thick and richly flavored, 3-5 minutes, whisking to blend ingredients.

If sauce is too thick (it should be pourable), add a little water. Taste for seasoning, adding soy sauce, lime and/or brown sugar as necessary.

May be stored 5-7 days covered in the refrigerator.

for six (generous) servings: 195 cal, 16g fat, 10g carb, 3g fiber, 5g protein