| This recipe is liked by 6 person(s). |
Thai Peanut Sauce
Nb persons: 0
Yield:
Preparation time:
Total time:
Source: Steven Raichlen
| 2 teaspoons | ginger, fresh, minced |
| 1 to 2 | chile peppers, thai, serrano, or jalapeno, seeded and minced |
| 1clove | garlic, minced |
| 2 | scallions, both white and the green parts, timmed and minced |
| 1/3 cup | peanut butter, chunky style |
| 1/3 cup | cocnut milk, canned |
| 2 tablespoons | Asian fish sauce |
| 1 tablespoon | lime juice, freshly squeezed |
| 2 teaspoons | sugar, or more to taste |
| 1/4 cup | cilantro, fresh, chopped (optional) |
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 cilantro (if using) in a small heavy saucepan. Bring to a boil over medium heat, stirring well to mix, uncoverd, until richly flavored, about 10 minutes. The sauce should be thick but pourable; thin with coconut milk, if needed.
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 suce will keep, tightly covered in the refrigerator, for up to 3 days.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe