This Easy Asian Peanut Dressing is so versatile, and so easy, you’ll wonder why you haven’t made it before. It is fast, savory, and delicious.
I’ve often spoken about how much sauces matter when you start to eat low carb or keto. If I know I have some kind of piquant flavor waiting for me in the fridge, I’m much more likely to just make a piece of chicken or a pork chop and not worry about how to cook it.
All I have to do is decide what flavor I want today. Will it be a coriander and coconut chutney that accompanies the fish? Or shall I go with the creamy jalapeno cilantro dressing? Shall I put in a spoonful of the Meyer Lemon Chutney on my plate?
How about this easy Asian Peanut Dressing that goes as well with grilled chicken as it does with plain veggies in a salad? I love the “throw things in, mix and eat” type of recipes and this is definitely one of those. I think my next endeavor needs to be Thai Chicken Saté to go with this peanut dressing, although I’ve also been thinking of a Chinese cold sesame chicken style dish (except you know, peanut instead of sesame).
The steps for this Easy Asian Peanut Dressing are:
- Put all ingredients into a blender, being sure to use hot water to emulsify the peanut butter
EQUIPMENT & INGREDIENTS YOU MAY NEED TO MAKE CHICKEN KORMA
- Measuring cups
- Measuring Spoons
- Vitamix or other Blender
- Soy Sauce
- Rice Wine Vinegar or use regular vinegar for a more tart taste
- Place all ingredients into a blender and whirl until smooth.
- Serve with vegetables, leftover cooked chicken, or as a salad dressing in your favorite salad.