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Episode: |
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| Thai Peanut Sauce |
| Serves: |
Makes about 1 cup |
Advance
Preparation: |
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| Category: |
Sauces |
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Ingredients:
2 teaspoons minced fresh ginger
1 to 2 Thai, serrano, or jalapeno chiles, seeded and minced (for a spicier
sauce, leave the seeds in)
1 clove garlic, minced
2 scallions, both white and green parts, trimmed and minced
1/3 cup chunky peanut butter
1/3 cup coconut milk, plus more if needed to thin the sauce
2 tablespoons Asian fish sauce or soy sauce, or more to taste
1 tablespoon fresh lime juice, or more to taste
2 teaspoons sugar, or more to taste
1/4 cup chopped fresh cilantro (optional)
Directions:
Combine the ginger, chile, garlic, scallions, peanut butter, 1/3 cup coconut milk, 2 tablespoons fish sauce, 1 tablespoon lime juice, 2 teaspoons sugar, and the cilantro (if using) in a small, heavy saucepan. Bring to a boil over medium heat, stirring well to mix, then reduce the heat to low and simmer, uncovered, until richly flavored, about 10 minutes. The sauce should be thick, but pourable; thin with coconut milk, if needed.
Remove from the heat and taste for seasoning, adding fish sauce, lime juice, or sugar as necessary; the sauce should be highly seasoned. Serve warm or at room temperature. The sauce will keep, tightly covered, in the refrigerator for up to 3 days |
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