Low-FODMAP | Pesco-Vegan | Dairy-Free | Gluten-Free
Ingredients
- 2 spring onions, green tops only, chopped
- 2 chillies/a pinch of hot paprika (omit for very mild sauce)
- 1 tbsp fresh ginger, grated
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp lemon juice
- 2 tbsp brown sugar
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp garlic-infused olive oil
- 1/2 cup (140g) peanut butter
- 300ml coconut milk
- Chopped fresh coriander leaves to serve (optional)
Method
- Put all of the ingredients, except the coconut milk and coriander, into a blender/food processor to create a smooth paste.
- Put the paste into a small saucepan.
- Add the 300ml of coconut milk and mix.
- Put the pot over low heat and cook gently, stirring regularly to stop it sticking – keep an eye on it.
- The sauce is ready when it gets a little bit darker, about five minutes.
- Use the coriander leaves to serve, if desired. It looks nice! (And tastes good.)
