Active Time
N/A
Total Time
20 MIN
Yield
Serves : Makes 1 1/2 cups
© Tara Fisher

How to Make It

Step

In a large skillet, heat the oil. Add the shallot, garlic and ginger and cook over moderately low heat, stirring occasionally, until softened, about 3 minutes. Reduce the heat to low. Add the coconut milk, peanut butter, lime juice, soy sauce and 1/4 cup plus 2 tablespoons of water and whisk until blended. Whisk in the sugar, crushed red pepper, coriander, cinnamon and Worcestershire sauce; if a thinner sauce is desired, whisk in a little more water. Transfer the sauce to a medium bowl and season with salt and black pepper.

Make Ahead

The sauce can be refrigerated for 1 week.

Serve With

Use this sauce on chicken skewers, beef satay or warm noodles.

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