EASY PEANUT SAUCE
2 tablespoons natural peanut butter
2 tablespoons coconut milk
1 tablespoon lime juice
1 tablespoon soy sauce
1/8 teaspoon red Thai curry paste
1/8 teaspoon chili paste
2 teaspoons granular Splenda
Whisk everything in a small bowl until smooth and creamy. Serve as a dipping sauce for chicken or other meats. The sauce has the best consistency when served at once but it can be warmed in the microwave if done gently and carefully to keep it from "breaking". You will have to whisk it well afterward. I recommend letting it come to room temperature after being chilled rather than warming it.
Makes about 6 tablespoons
Do not freeze
Per Tablespoon: 44 Calories; 4g Fat; 2g Protein; 2g Carbohydrate; trace Dietary Fiber; 1.5g Net Carbs
Per 2 Tablespoons: 87 Calories; 7g Fat; 3g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
I set out to make the peanut sauce from Amy's Chicken Satay recipe but somehow messed up when measuring the ingredients. So, I decided to just tweak my mess until I was happy with how it tasted and it came out very good.
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