Info
- Skill Level: Easy
- Cost: Moderate
- Favorited: 98 Times
Can be made ahead of time.
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Peanut Sauce
Cookbook
This popular Southeast Asian sauce is excellent with grilled chicken, flank steak, lamb chops, pork loin, or even fish and shellfish. It makes a great dipping sauce for all manner of kabobs.
Yield : MAKES ABOUT 2½ CUPS
Ingredients
- 1 cup unsalted smooth peanut butter
- 1/3 cup finely chopped dry-roasted peanuts
- 1 tablespoon sugar
- 2 tablespoons fresh lemon juice
- ½ cup canned sweetened coconut cream, such as Coco Lopez brand
- 1/3 cup soy sauce
- 2/3 cup chicken stock or water
- ½ teaspoon finely minced garlic
- 1 teaspoon red pepper flakes, or to taste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
Directions
In a small saucepan, combine all of the ingredients and bring to a boil over medium heat, stirring often. Simmer, stirring occasionally, for 2 minutes to combine well.
To serve, reheat gently, whisking in a bit of water as needed for a spoonable consistency. Store in a jar in the refrigerator. It will keep for up to 4 months.
Notes
If you use canned coconut milk rather than cream, you may want to add a bit more sugar.
© 2003 Joyce Goldstein
Nutritional Information
Nutrients per serving
Nutritional information is based on the entire recipe.
2452 kcal
22 % daily value
28 % daily value
1 % daily value
2602 mg
549 mg
91 g
119 g
21 g
165 g
5 mg
5701 mg
53 g
176 g
62 % daily value
