Thai Peanut Sauce

• 1 cup peanut butter
• 2 cups hot water
• 1½ cups full-fat coconut milk
• ¼ cup lime juice
• 2 tablespoons granulated ginger
• 1 tablespoon granulated garlic
• ¼ cup tamari
• ¼ cup cilantro (chopped)
• ⅓ cup Sriracha
• ¼ cup agave nectar
• ⅓ cup rice vinegar
• kosher salt (to taste)
• black pepper (coarse, freshly ground, to taste)

Instructions

1. Build the Peanut Base: Place the peanut butter in a large mixing bowl. Slowly whisk in the hot water until the mixture becomes completely smooth and creamy.1 cup peanut butter, 2 cups hot water
2. Add the Remaining Ingredients: Whisk in the coconut milk, lime juice, granulated ginger, granulated garlic, tamari, cilantro, Sriracha, agave, and rice vinegar until fully incorporated.1½ cups coconut milk, ¼ cup lime juice, 2 tbsp granulated ginger, 1 tbsp granulated garlic, ¼ cup tamari, ¼ cup cilantro, ⅓ cup Sriracha, ¼ cup agave, ⅓ cup rice vinegar
3. Adjust the Consistency: If the sauce is thicker than you'd like, whisk in a tablespoon or two of warm water until it reaches your preferred consistency.warm water as needed
4. Season to Taste: Taste and season with kosher salt and black pepper as needed.kosher salt, black pepper
5. Chill: Transfer to an airtight container and refrigerate for at least 30 minutes before serving.