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(recipe, Caroline Cummins)
There are many different ways to make Thai-style peanut sauce. Meera Vargo's version includes coconut milk, while Culinate recipe editor Carrie Floyd's dipping sauce thins everything out to a smooth consistency with hot water. My version here started with a Bon Appétit recipe. But, really, so long as you have peanut butter and a blend of salt, sweet, spicy, and acid, you'll be able to come up with something good. Serve this peanut sauce with freshly steamed jasmine rice and stir-fried veggies (such as baby bok choy or broccoli) and pan-fried protein (such as tofu or chicken).
If you have roasted and unsalted peanuts on hand, and a powerful blender, you can use them in place of the peanut butter. The results won't be quite as smooth, but the flavor can be superior.