All Thai’d Up Peanut Fondue
Serves: 6-8 people
  • 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
  • Broccoli
  1. 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.
  2. 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.
Recipe by My Wife's Muffin at