Peanut Sauce
Browse the recipe 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