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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

The Best Authentic Thai Peanut Sauce

Thai peanut sauce usually uses whole peanuts that are ground during the preparation of this recipe. Although very tasty in its' own right, I find that prepared peanut butter gives a much more rounded flavor. This is great on a steak salad, drizzle it over some french fries or marinate some seafood in it before cooking. This sauce will thicken once refrigerated but simply thin out with a little more broth. A stir fry of vegetables is my choice as a base for this sauce as well, a simple reminder of certain Indonesian recipes.


For 1 Batch(es)


  • 1 cup(s) creamy or chunky peanut butter
  • 1 cup(s) vegetable or chicken broth
  • 1 cup(s) coconut milk
  • 1 (3.5-ounce)can chipotle peppers in adobo sauce
  • 1/4 cup(s) lime juice
  • 3 tablespoon(s) soy sauce
  • 1 tablespoon(s) brown sugar
  • 1 teaspoon(s) dried ginger

The Best Authentic Thai Peanut Sauce Directions

  1. Place all ingredients in a medium saucepan and whisk well. Turn heat to medium and bring to boiling, stirring very often. Reduce temperature to low and simmer 5 minutes stirring frequently. Remove from heat and use. If the sauce is too thick for your taste, simply thin it out with more broth, coconut milk or lime juice.