- Skill Level: Easy
- Cost: Moderate
- Favorited: 11 Times
Can be made ahead of time.
Order grilled chicken in Indonesia, Singapore, Malaysia, and Thailand and this is what you’ll get as a barbecue sauce. Peanut butter makes it nutty and rich, while fried shallots, garlic, ginger, and chiles provide pungency. Don’t be put off by the large number of ingredients: The sauce can be prepared in less than 15 minutes.
1. Heat the oil in a wok or deep saucepan over high heat. Add the shallots, garlic, ginger, chile(s), and coriander and stir-fry until golden brown, about 3 minutes, stirring with a wooden spoon.
2. Stir in the coconut milk and bring to a boil. Stir in the peanut butter, soy sauce, lime juice, sugar, and black pepper, reduce the heat to medium, and let simmer until thick and richly flavored, about 5 minutes. Stir in the cilantro and cook for 1 minute. Taste for seasoning, adding soy sauce and/or lime juice as necessary. Serve at room temperature. The sauce can be refrigerated, covered, for up to 3 days. Let return to room temperature and stir to recombine before serving.
Fish sauce is a malodorous condiment made from fermented anchovies. I’ve made it optional in the peanut barbecue sauce, calling for commonplace soy sauce instead.
Nutritional information is based on 32 servings.
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