Active Time
N/A
Total Time
25 MIN
Yield
Serves : makes about 1 1/2 cups
© John Kernick

How to Make It

Step 1    

In a mini food processor, combine the chopped onion, chopped garlic and lemongrass, and process to a paste.

Step 2    

In a large nonstick skillet, heat the vegetable oil. Add the onion paste and cook over moderately low heat, stirring occasionally, until golden brown, about 8 minutes. Add the ground coriander and cook until fragrant, about 2 minutes. Add the sambal oelek and cook, stirring, for 2 minutes. Add the coconut milk and boil over high heat until thickened, about 2 minutes. Stir in the tamarind concentrate, sugar and peanut butter until smooth. Remove from the heat and season with salt. Let cool, then transfer to a bowl.

Make Ahead

The peanut sauce can be refrigerated for up to 2 days. Let return to room temperature before serving.

Notes

Sambal oelek, a spicy Indonesian chile sauce, and tamarind concentrate are both available at Asian markets and at specialty-food stores.

Serve With

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