We’re on a mission to convert y’all to savory PB appreciators, and truly, there’s no better gateway than our Lum Lum Thai Curry Peanut & Cashew Butter (especially when each jar supports Carolina Tiger Rescue)! If you usually take nut butters in a sweet direction, however, we know that it may be a little trickier to figure out ways to incorporate a spicier version into your day-to-day, so we’re here to help with this LUM LUM PEANUT SAUCE.
The already-added Thai curry spices do a lot of the heavy lifting here (we love an easy recipe!), but adding in some additional aromatics and a few staple ingredients creates real magic that’s perfect for spring rolls, adding to noodle bowls, pairing with fresh veggies, and more. Recipe below to get in on the goodness!
Makes roughly 1 cup of peanut sauce
INGREDIENTS
- 2/3 cup Lum Lum Thai Curry Peanut & Cashew Butter
- 2 Tbsp soy sauce
- 1 tsp sriracha (optional—Lum Lum already has a kick!)
- 1 Tbsp rice vinegar (unseasoned works best here)
- a drizzle of maple syrup, agave, or honey for sweetness
- ½ inch knob ginger, minced (sub ½ tsp dried ginger if needed)
- 2 scallions, chopped and separated whites from greens
- 1 clove garlic, minced or sliced
- 1/3 cup warm water
PREPARATION
- In a pan over medium heat, add a touch of oil of choice and, once heated, saute garlic, scallion whites, and ginger for 2 minutes or until fragrant and toasty. Remove from heat.
- Add your cooked aromatics to a medium bowl and add Lum Lum Thai Curry Peanut & Cashew Butter, soy sauce, sriracha, sweetener of choice, and rice vinegar. Stir until incorporated.
- Add your warm water and stir. This will just thin out the mixture to a saucy consistency. If you want your sauce thinner, just add additional warm water, 1 teaspoon at a time, until it reaches your desired consistency.
- Top with scallion greens and serve alongside or on top of your favorite dishes!