PeanutSauce

My hub and I went on a Thai kick a while back where I cooked everything in peanut sauce but it was soooo expensive. Here is a super recipie that, when smothered on chicken with a bit of sherry and topped with crushed peanuts for decoration is devine. Or just keep it in the fridge and when you bake up or roast some chicken use it as a warmed side sauce.

Ingredients:

1 cup dry-roasted unsalted peanuts (if you can't find them get normal peanuts and put them on a baking sheet and roast at 350 F for 12 min)
1 1/3 cups water
4-5 cloves of garlic
2 tbsp packed brown sugar
2 tbsp lime
1 tbsp low-sodium soya sauce (Kikkomann's always)
1/4 - 1 tsp hot pepper flakes (this is really to taste)
1/2 tsp ginger or 1 small hunk of fresh

Method:

In a blender or food processor combine the peanuts, water, garlic, sugar, lime juice, soya sauce, hot pepper flakes and ginger. Process this for 2 minutes.

Pour into small saucepan and fill a secondary sauce pan with water and place that under the pan with the mixture (I don't have a double boiler so this is my makeshift double boiler). Cook for 30 minutes, stirring occasionally.

Serve warm. The sauce can be covered and stored in the fridge for up to 2 weeks.