"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Thai Peanut Sauce Recipe

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This recipe for Thai Peanut Sauce, by , is from The Eshleman Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ty Eshleman


2 tsp. minced fresh ginger
1 to 2 Thai, Serrano or Jalapeno chilies, seeded and minced
1 clove garlic, minced
2 scallions, white and green parts, trimmed and minced
⅓ c chunky peanut butter
⅓ c coconut milk, canned
2 tbsp. Asian fish sauce
1 tbsp. fresh lime juice
2 tsp. sugar
c chopped cilantro

Combine all ingredients in small, heavy saucepan
Bring to a boil over medium heat, stirring well to mix
Reduce heat to low and simmer, uncovered, until richly flavored, about 10 minutes.




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