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Peanut Sauce

Updated February 23, 2016
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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.

If you use canned coconut milk rather than cream, you may want to add a bit more sugar.

CostModerate

Easy

Total Timeunder 15 minutes

Make Ahead RecipeYes

Kid FriendlyYes

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free

Taste and Texturecreamy, hot & spicy, nutty, savory, spiced, sweet, tangy, tart

Type of Dishbarbecue sauce, sauces

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

Instructions

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.

 

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