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Chili-Garlic Peanut Sauce
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Description
This is a really versatile peanut sauce that the whole family loves. We like to use this sauce when we make Thai Chicken Pizzas or it goes well with chicken, rice, and veggies as a “rama” sauce. I like that it doesn’t have anything too “exotic” in the ingredients, so they’re all easy to get.
Ingredients
- 1 Tablespoon Peanut Oil
- 1 whole Large Shallot, Finely Chopped (or Onion)
- 2 cloves Garlic, Finely Chopped
- ¼ cups Coconut Milk, Unsweetened
- ½ cups Chunky Peanut Butter
- 1 Tablespoon Brown Sugar
- 1 teaspoon Asian Chili-garlic Sauce Or Tabasco Sauce
- ½ teaspoons Finely Grated Peeled Fresh Ginger
- 1 cup Water
- 1 Tablespoon Fresh Lime Juice
- 2 Tablespoons Unsalted Dry-roasted Peanuts, Coarsely Chopped
- Salt
Preparation
In a medium saucepan, heat the peanut oil until shimmering. Add the shallot and garlic and cook over moderate heat, stirring, until golden, about 3 minutes. Remove from the heat and whisk in the coconut milk, peanut butter, brown sugar, chili-garlic sauce and ginger. Gradually whisk in the water. Simmer the sauce over moderately low heat until slightly thickened, about 10 minutes. Let cool slightly, then whisk in the lime juice and peanuts. Season with salt. Transfer the sauce to a bowl or a glass jar and serve warm, at room temperature or chilled.
Make ahead: The peanut sauce can be refrigerated for up to 5 days.
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