TLC Cooking "Peanut Sauce"

Peanut Sauce

YIELD Makes about 2 cups
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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:

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.

This recipe appears in: Swimming Rama / Asian

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