This isn’t the first time my wife, Mae, decided to get all Thai’d up in the kitchen… and then ask me to take pictures and blog about it. We whipped up our banana and coconut flavoured Quickie Custard for you last summer. We definitely spice things up with this post… and we get a little nutty too.
The first time Mae tried out this recipe was for her bestie’s (her word, not mine) birthday. You see she was hosting, and she wanted a dish that was lactose-free, since her bestie and dairy were old foes. She was also hosting a party for several ladies. Fondue seemed like the natural answer, but fondue is a usually a big fon-don’t for those with dairy allergies. Luckily, this peanut sauce fit the lactose-free criteria, and BONUS! it had peanuts in it (something our friend didn’t get to consume much of since her child was diagnosed with peanut allergies). My wife’s All Thai’d Up Peanut Fondue was a big hit with the ladies that evening.
Since then, Mae has made this a few times, but each time I haven’t been around to try it … and if I’m being honest I’m much more interested in chocolate and cheese fondue. When I did eventually get to try it out, I was pleasantly surprised. It was a really delicious sauce, and it was even great the next day when we took all the leftovers from our fondue night and made a peanut sauce noodle dish for lunch.
Here’s what you’ll need to make my wife’s All Thai’d Up Peanut Fondue:
- 1 500 g jar (or 1 ½ cups) smooth peanut butter
- 2 cans coconut milk (about 800 ml)
- 2 tbsp sesame oil
- 3 tbsp soy sauce
- 2 tbsp agave nectar
- 2 cloves garlic, minced
- ½ cup minced cilantro (or more to suit tasts)
- 1-2 lime, juiced
- 2 inch piece of ginger root, peeled and grated
- 1-2 drops of hot sauce (optional and to preference)
- 1 tsp dried chili flakes (optional)
- Variety of dipping ingredients such as:
- Chicken breasts
- Baby corn
- Snap peas
- Red pepper
- Prior to assembling fondue, prep ingredients for dipping. Cube chicken and heat in oiled skillet until thoroughly cooked and browned. Set aside. Prepare vegetables so that they are bite size. Arrange dipping ingredients on tray.
- Add remaining ingredients to fondue pot or large sauce pan. Heat over low, stirring often until all ingredients are thoroughly combined and heated through. Peanut sauce will get thinner as it heats. Continue to warm over low heat as guests enjoy dipping prepared meats and veggies into fondue.
Gregg & Mae