Chili-Garlic Peanut Sauce

Name: Chili-Garlic Peanut Sauce
Total time: 20 min
Yield: 1
Ingredients: 1 tbsp. peanut oil; 1 large shallot; 1 large garlic clove; 1/4 c. unsweetened coconut milk; 1/2 c. chunky peanut butter; 1 tbsp. dark brown sugar; 1 tsp. Asian chili-garlic sauce or Tabasco sauce; 1/2 tsp. finely grated peeled fresh ginger; 1 c. water; 2 tbsp. fresh lime juice; 2 tbsp. unsalted dry-roasted peanuts; salt

Published: Sep 3, 2008

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Yields:

Total Time:

20 mins

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Recipe By: Grace Parisi

Servings: Makes about 1 1/2 cups

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Ingredients

1 Tbsp. peanut oil
1 large shallot
1 large garlic clove
1/4 cup unsweetened coconut milk
1/2 cup chunky peanut butter
1 Tbsp. dark brown sugar
1 tsp. Asian chili-garlic sauce or Tabasco sauce
1/2 tsp. finely grated peeled fresh ginger
1 cup water
2 Tbsp. fresh lime juice
2 Tbsp. unsalted dry-roasted peanuts
salt

Directions

1. Step 1In 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.
2. Step 2Make Ahead: The peanut sauce can be refrigerated for up to 5 days
3. Step 3Applications: Serve as a condiment with grilled beef, pork, poultry and shrimp. Toss with shredded lettuce, cabbage, cucumbers, carrots and apples or with steamed green beans.