Served 8 for main or 16-20 apps

Ingredients:

1 teaspoon/5ml minced ginger 

1 teaspoon/5ml minced garlic

1/4 cup/57g smooth peanut butter or sunflower butter, plus 1 tablespoon/15ml

1/2 cup/113g unsweetened coconut milk 

1 1/2 teaspoons/7ml sesame oil 

2 teaspoons/10ml soy sauce 

1 teaspoon/10ml brown sugar 

1 tablespoon/15ml lime juice 

1/2 teaspoon/10ml Thai fish sauce 

1/4 teaspoon/5ml cayenne pepper 

1 tablespoon/15ml chopped parsley

1 tablespoon/15ml toasted chopped peanuts 

1 cup/50g julienned carrots 

Directions:

In a small bowl, combine the remaining ginger, peanut butter and coconut milk in a small bowl and whisk together. Add the sesame oil, soy sauce, brown sugar, lime juice, fish sauce, cayenne pepper and 1 teaspoon garlic to the bowl and whisk to combine. Place the sauce in a serving bowl and garnish with the parsley and chopped peanuts.