🥥 Low-FODMAP Coconut–Peanut Sauce

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Add coconut milk, peanut butter, coconut aminos, maple, asafoetida, ginger, and chili (if using) to a small saucepan. 2. Whisk over medium heat until smooth. 3. Bring just to a gentle simmer (tiny bubbles around the edges). 4. Simmer 8–10 minutes, stirring often. The sauce will reduce and thicken to a spoon-coating consistency. 5. Stir in lime juice and sesame oil at the end (keeps them bright). 6. Taste and adjust: add more lime for tang, maple for sweetness, or peanut butter for creaminess. Storage Fridge: 4–5 days Freezer: 2 months (portion into small containers/ice cube tray)