YIELD Makes about 2 cups

INGREDIENTS

2 teaspoons vegetable oil
1/2 cup finely chopped onion
3 cloves garlic, minced
1/2 cup chunky or creamy peanut butter
3 tablespoons packed brown sugar
2 tablespoons fish sauce
1 teaspoon paprika
1/4 teaspoon ground red pepper
1 cup unsweetened coconut milk
1 tablespoon cornstarch
1 tablespoon water
2 tablespoons lime juice

PREPARATION:

  1. Heat oil in medium saucepan over medium-high heat. Add onion and garlic; cook and stir 2 to 3 minutes or until tender.
  2. Reduce heat to medium. Add peanut butter, brown sugar, fish sauce, paprika and red pepper; stir until smooth. Slowly stir in coconut milk until well blended. (At this point, sauce may be cooled, covered and refrigerated up to 2 days in advance.)
  3. Stir sauce constantly over medium heat until bubbling gently. Reduce heat to medium-low. Combine water and cornstarch in small cup; stir into sauce. Cook and stir 1 to 2 minutes or until sauce is thickened. Stir in lime juice.
This recipe appears in: Swimming Rama  /  Asian

You Might Also Like

Teriyaki Salmon with Asian Slaw

Learn how to cook authentic Asian cuisine with our recipes from all of the major regions in Asia, including Korea, Japan and Malaysia.

Chesapeake Crab Strata

Learn how to prepare traditional Northeastern meals and dishes that will delight even the staunchest Yankee stomach.

search recipes
  • Most Popular

  • Most Watched

Don't Miss