Thai peanut sauce

• 3 tbsp infused coconut oil

  Set your infusion strength above and this splits into infused and plain coconut oil to hit whatever dose you want.

• ½ cupnatural peanut butter — smooth, unsweetened, stirred
• 3 tbsptamari
• 2 tbsplime juice
• 2 tbsplight brown sugar — packed
• 1 tbsprice vinegar
• 1garlic clove — grated
• 1 tspfresh ginger — grated
• ½ tspchili flakes
• 6 tbspwarm water — approximately

Method

1. 01

   Stand the jar of infused coconut oil in a bowl of warm tap water until it runs clear. Coconut oil melts at about 76 °F, so a warm room or a warm bowl does the whole job and no burner ever touches it.

   5 min

2. 02

   Whisk the peanut butter, tamari, lime juice, brown sugar and vinegar together in a bowl. It will tighten into a stiff ball first; that is normal.

3. 03

   Add the warm water a tablespoon at a time, whisking, until the sauce falls off the whisk in a ribbon rather than a lump.

4. 04

   Pour the melted coconut oil in a thin stream while whisking steadily. Peanut butter will hold the oil if it goes in slowly. Tip it in all at once and it beads on the surface, which means the first spoonful out of the jar is strong and the last is weak.

5. 05

   Stir in the garlic, ginger and chili flakes.

6. 06

   Taste and adjust — more lime if it tastes heavy, more tamari if it tastes flat, more water if it has thickened while you worked.

7. 07

   Store in a labeled jar in the refrigerator. It sets firm because of the coconut oil, so take it out twenty minutes before you need it and whisk it smooth again; oil that has separated in the cold is oil that is no longer evenly spread.

8. 08

   Spoon it over individual bowls or serve it in small dipping dishes, one measured tablespoon per person, rather than setting the jar out with a spoon in it.