Inspired By...

We based our Nutty Lemongrass sauce on Thai Satay sauce, but there are endless sauces that combine coconut milk, ginger and lemongrass across Malaysia, Singapore, The Philippines, and Indonesia. The combination of earthy, citrusy, herby flavors is pretty hard to replicate at home, so we love being able to offer it in an easy-squeezy pouch.

Our Version...

We played around with our favorite satay flavors and reached a recipe made with coconut milk, lemongrass, rice vinegar, ginger, garlic, and makrut leaves. Rather than using peanuts like traditional Thai sauce, we went with cashews (mostly for allergy reasons, but we also love the way cashews absorb all the other flavors).

How to Use It...

We definitely recommend marinating beef, pork, shrimp, chicken or tofu with Nutty and then grilling it, satay-style. But, you can also use her to make a quick stir-fry or toss with cabbage or noodles for a slaw or hearty salad. A squeeze into coconut-milk simmered veggies is also a winner dinner.

Try our Nutty Soba Noodle Salad, or  Coco Nutty Lemongrass Soup.