Thai Peanut Sauce for Doomsday Preppers
A delicious and versatile thai sauce or dip with no fresh ingredients
Coconut cream (or coconut milk or creamed coconut)
Powdered peanut butter (real peanut butter should also work)
Powdered ginger (and lots of it)
Sriracha (or other hot sauce)
Lime juice? (or lemon works too)
Oil? (Only if using coconut milk and low-fat peanut butter. Coconut cream should have enough fat already.)
Start with coconut cream and add water and peanut butter until you have the right consistency and you can clearly taste both the peanut butter and coconut. Then add enough ground ginger so you can taste it. Mix it in well. Then add soy sauce until it has enough salt to make the flavors pop. Add tahini if you love tahini or have some you need to use up. Then pick two to four of the optional flavorings and just add them slowly, tasting every step of the way until you like what you’ve got. Don’t overdo it with other flavors. Ginger, coconut and peanut butter should be the stars of the show. Add hot sauce until it has a proper bite.
Chill for at least two hours before serving to let the dry ingredients blend. Add water if it thickens up too much.
I prefer using coconut cream for this. It has a ton of healthy saturated fat and really makes the flavors pop. If using coconut milk and real peanut butter you might not need water.
I recently used creamed coconut from Amazon. It came in brick form. I had to use hot water and elbow grease to turn it to cream. It gets real thick in the fridge and real runny when heated but tastes great.
The best (and cheapest) bottled Thai peanut sauce in my opinion is Giant Eagle brand, but they seem to have discontinued it. I used to buy six to ten bottles at a time. This is what I came up with to replace it.