½ cup coconut milk
½ cup FIERY COCONUT CHILLI SAUCE
¼ cup chopped coriander
¼ cup chopped roasted peanuts
assorted raw vegetables
cooked shrimp chips or veggie chips
Mix together peanut butter, coconut milk and chilli sauce until smooth. Pour peanut sauce into a bowl and garnish with coriander and chopped peanuts. Place in the centre of a platter covered with a banana leaf and surround with crisp raw vegetables and chips for dipping.
Sauce will keep several days in the refrigerator in a covered container. For longer storage, freeze. Bring to room temperature before serving and sprinkle with coriander and peanuts.
Thin sauce with rice wine vinegar and use as a dressing for salad greens, shredded cabbage, rice or noodle salads.If you want it hotter, add a little HEAVENLY HABANERO CHILLI SAUCE
Use as a dip for grilled skewers of meat, poultry, vegetable and marinated tofu. Serve as a sauce for grilled beef, chicken and veggie burgers.