Peanut sauce is served with satays, spring rolls, raw vegetables and shrimp crackers. There are many variations (both homemade and store bought), but this is a great all-purpose version that uses readily available ingredients.
makes 375 ml / 1-1/2 cups
- 2 tbsp. vegetable oil
- 2 tbsp. chopped fresh gingerroot
- 3 cloves garlic, chopped
- 4 green onions, chopped
- 1/2 cup peanut butter
- 1/2 cup coconut milk
- 1/4 cup coarsely chopped fresh cilantro leaves
- 2 tbsp. lime or lemon juice
- 1 tbsp. fish sauce
- 1 tbsp. soy sauce
- 1 tbsp. brown sugar
- 1/2 tsp. hot pepper sauce
( Cooking Measurement Chart )
In a small skillet, heat oil over medium heat. Add ginger, garlic and green onions. Cook for 2 minutes, stirring occasionally, until softened. Cool for 20 minutes.
In a food processor, combine cooled ginger mixture, peanut butter, coconut milk, cilantro, lime juice, fish sauce, soy sauce, sugar and hot pepper sauce. Puree until smooth. (Sauce will be thick. For a slightly thinner sauce, add a small amount of water.)
Note: Sauce can be made ahead, covered and refrigerated for up to 4 days or frozen for up to 4 weeks. Stir well after defrosting.