Ingredients
- 180 g smooth peanut butter
- 120 ml coconut milk
- 60 ml maple syrup
- 45 ml lime juice
- 30 ml soy sauce
- 1 garlic clove, minced
- 1 tsp grated fresh ginger
- 1/2 tsp ground coriander
- 1/4 tsp cayenne
- 60 ml water
Method
- Combine peanut butter, coconut milk, maple syrup, lime juice and soy sauce in a saucepan.
- Stir in garlic, ginger, coriander and cayenne.
- Warm over low heat, whisking, until smooth; add water gradually to reach a dipping consistency.
- Serve warm or cool, whisking again before use.
Conversion and rationale
Original sweetener (classic version): 50 g palm sugar
Conversion used: Replace 50 g palm sugar with 60 ml maple syrup; reduce the coconut milk by 30 ml and add water only as needed for texture.
Why Quebec maple syrup: Maple's toasted flavor supports peanuts, coconut and aromatic spices while keeping the sauce naturally glossy. It also gives a familiar Southeast Asian condiment a Québec-seasoned character.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →