How To Make Chili-Garlic Peanut Sauce
Add some sweetness and spice to your dish with this rich peanut sauce. It’s made with coconut milk and a dash of hot sauce sprinkled with roasted peanuts.
Serves:
Ingredients
- 1tbsppeanut oil
- 1large shallot
- 1large garlic clove
- ¼cupunsweetened coconut milk
- ½cupchunky peanut butter
- 1tbspdark brown sugar
- 1tspAsian chili-garlic sauce,or Tabasco sauce
- ½tspfresh ginger,peeled, finely grated
- 1cupwater
- 2tbsplime juice,fresh
- 2tbspdry roasted peanuts,unsalted
- salt
Instructions
-
In a medium saucepan, heat the peanut oil until shimmering. Add the shallot and garlic and cook for about 3 minutes over moderate heat, stirring, until golden.
-
Remove from the heat and whisk in the coconut milk, peanut butter, brown sugar, chili-garlic sauce, and ginger. Gradually whisk in the water. Simmer the sauce over moderately low heat for about 10 minutes until slightly thickened.
-
Let cool slightly, then whisk in the lime juice and peanuts. Season with salt.
-
Transfer the sauce to a bowl or a glass jar and serve warm, at room temperature or chilled. Enjoy!
Recipe Notes
- Make-Ahead: The peanut sauce can be refrigerated for up to 5 days.
- Applications: Serve as a condiment with grilled beef, pork, poultry and shrimp. Toss with shredded lettuce, cabbage, cucumbers, carrots and apples or with steamed green beans.
Nutrition
- Calories: 1821.34kcal
- Fat: 151.40g
- Saturated Fat: 41.19g
- Trans Fat: 0.15g
- Monounsaturated Fat: 67.03g
- Polyunsaturated Fat: 35.28g
- Carbohydrates: 90.32g
- Fiber: 16.34g
- Sugar: 45.23g
- Protein: 55.52g
- Sodium: 2031.19mg
- Calcium: 223.45mg
- Potassium: 1978.82mg
- Iron: 9.18mg
- Vitamin A: 2.47µg
- Vitamin C: 28.20mg
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
