YIELD Makes about 2 cups
|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|
|1/4||teaspoon ground red pepper|
|1||cup unsweetened coconut milk|
|2||tablespoons lime juice|
- Heat oil in medium saucepan over medium-high heat. Add onion and garlic; cook and stir 2 to 3 minutes or until tender.
- 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.)
- 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.
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