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Thai Peanut Sauce |
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Print this Recipe THAILAND Makes about 1 cup Peanut sauce is the traditional accompaniment to Southeast Asian satés. There are probably as many individual recipes as there are street vendors. You might find this version-enriched with coconut milk-at a Thai saté stall. 2 teaspoons ginger, minced fresh 1 to 2 serrano chile, , Thai or jalapeno chiles, seeded and minced (for a spicier sauce, leave the seeds in) 1 clove garlic, minced 2 scallion, both white and green parts, trimmed and minced 1/3 cup chunky peanut butter 1/3 cup coconut milk, canned or homemade, or more as needed 2 tablespoons asain fish sauce, or soy sauce, or more to taste 1 tablespoon lime juice, fresh, or more to taste 2 teaspoons sugar, or more to taste 1/4 cup cilantro, chopped fresh (optional) 1. Combine the ginger, chile, garlic, scallions, peanut butter, 1/3 cup coconut milk, 2 tablespoons fish sauce, 1 tablespoon lime juice, 2 teaspoons sugar, and the cilantro (if using) in a small, heavy saucepan. Bring to a boil over medium heat, stirring well to mix, then reduce the heat to low and simmer, uncovered, until richly flavored, about 10 minutes. The sauce should be thick but pourable; thin with coconut milk, if needed. 2. Remove from the heat and taste for seasoning, adding fish sauce, lime juice, or sugar as necessary; the sauce should be highly seasoned. Serve warm or at room temperature. The sauce will keep, tightly covered in the refrigerator, for up to 3 days. Makes about 1 cup This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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