Peanut Sauce with Chiiles
Source of Recipe
The Grilling Book
Recipe Introduction
Can serve with grilled chicken or some of the meatier fish, like swordfish or tuna. If you cannot get unsweetened coconut milk, use the more common sweetened version and eliminates the sugar in the recipe.
List of Ingredients
1/4 cup peanut oil or other oil
1 cup chopped onion
1/4 cup minced garlic
1/3 cup minced fresh ginger
2 tablespoons dried red pepper flakes
6 tablespoons sugar
1/3 cup soy sauce
3 tablespoons cider vinegar
1/2 cup unsweetened coconut milk
1 cup crunchy peanut butter
1/4 cup chopped cilantroRecipe
Heat the oil in nonstick skillet over medium heat. Fry the onion, garlic, ginger and chilies gently, adjusting heat so mixture sizzles but doesn't brown too quickly. Cook until the onion browns lightly, about 8-10 minutes. Meanwhile, dissolve the sugar in soy sauce and vinegar. When onion has browned, add soy mixture and coconut milk to the pan. Stir in peanut butter and cook another 5 minutes, stirring frequently to keep the sauce from sticking.
Remove the pan from the heat and let the sauce cool enough to taste it. It should be pleasantly hot, but balanced by the sweetness of the sugar, the cooling coconut milk and tart vinegar. Adjust seasonings accordingly. Stir in the chopped cilantro and serve warm or at room temp as a dipping sauce for grilled meats or poultry. Makes 1 1/2 cups, or enough for 6-8 servings.
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