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This recipe makes a lot of sauce - it can, of course, be scaled down, but it does freeze very well. I use this for way more than dipping grilled skewers of meat.
It's great drizzled on top of a warm steak salad, or as a stir fry sauce (thinned with a little water), or as a dip for crudites. It's also sensational with grilled sausages!
Ingredients
Makes 12 servings
- 1 medium onion
- 3 cloves garlic
- 1 inch 'thumb' of ginger
- 1 or more green chillies
- 1 can of coconut milk (400ml)
- 12 oz (350g) crunchy peanut butter
- 2 tbsp dark soy sauce
- 1 tbsp tamarind
- 1 stalk lemon grass, lightly crushed.
Preparation
Put the onion, garlic, ginger and chilli(es) into a blender together with the coconut milk, and blend until smooth.
Pour the coconut milk mixture into a saucepan, and add the peanut butter, soy sauce and tamarind. Bring to the boil, stirring to amalgamate the ingredients, then reduce the heat, add the lemon grass, and simmer for five minutes.
Remove the lemon grass, and use as the mood takes you (this may, of course, include spoonfuls taken directly from the pan!)
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