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Ingredients

• 2 c. unsweetened coconut lowfat milk
• 1/2 c. peanut butter, (smooth)
• 1/4 c. brown sugar
• 1/4 c. soy sauce
• 1 Tbsp. rice vinegar, (unseasoned)
• 2 x leaves kaffir lime
• 1/4 c. fresh Thai basil, julienned
• 1/4 c. red curry paste*
• 1/2 x onion, minced
• 2 Tbsp. garlic, chopped
• 1 Tbsp. shallot, chopped
• 1 Tbsp. lemon grass, chopped
• 1 1/2 c. fresh cilantro, minced
• 1 1/2 c. carrots, finely julienned
• 1 1/2 c. celery, finely julienned
• 1 1/2 c. fennel bulb, finely julienned
• 1 1/2 c. daikon, finely julienned
• 1 whl beet, (about 1/2 c.), peeled, julienned
• 1/4 c. light soy sauce, (preferably Yamasa brand)
•     salt & freshly grnd pepper to taste
• 6 sht sushi nori, (trimmed to 5x8 inches)
•     peanut oil for frying
•     Japanese spice sprouts, (optional)

Description

Combine All Of The Thai Peanut Dip Ingredients In A Nonreactive Saucepan. Bring To A Simmer. Cook Gently Over Low Heat, Taking Care Not To Boil The Mix. When The Sauce Begins To…

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