1 cup peanut butter
1 cup coconut milk
3 T soy sauce
3 T fresh lime juice
1 T fish sauce (optional)
1 T agave nectar (or honey)
½ tsp red pepper flakes (use Aleppo pepper for a more mild sauce)
1 T ginger root, minced
2 cloves garlic, minced
2 tsp toasted sesame oil
1/4 cup water (if needed)
Combine all ingredients in a bowl, whisking in the water as needed to make a smooth sauce. Taste for sugar and salt, adding additional agave and soy sauce as desired.
Keeps well for a week in the refrigerator.
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