Thai Peanut Sauce

1          serrano chile, seeded and roughly chopped

1          garlic clove

1-inch  piece ginger, peeled and cut into 4 pieces

1          cup roasted, unsalted peanuts

½         cup coconut milk

2          tablespoons soy sauce, low sodium

1          tablespoon sesame oil

1          tablespoon rice vinegar

2          teaspoons fish sauce (if you are using salted peanuts, you may want to reduce this to 1 teaspoon)

2          tablespoons packed light or dark brown sugar

1          tablespoon red chile paste

Nutritional information per serving (2 tablespoons):

Calories 98 (69% from fat) • carb. 5g • pro. 3g • fat 8g
• sat. fat 2g • chol. 0mg • sod. 125mg • calc. 8mg • fiber 1g

1. Put the chile, garlic and ginger into the blender jar. Pulse on High 2 to 3 times to finely chop. Scrape down the sides of the jar.

2. Add the remaining ingredients. Blend on Low until completely smooth, about 30 to 40 seconds, switching to High for the last 15 seconds.

3. Serve immediately, or store in the refrigerator for up to one week.