The Best Indonesian Peanut Sauce

Quistis145's Note:

This recipe comes from the vegetarian times and is actually a vegan recipe, though I am not either of those things :-). I made this because I just LOVE peanut sauces and this is the best one I have had, not to mention how simple it was to make! I used reduced fat peanut butter and it didn't seem to affect the recipe at all. It will keep up to a week or so in the fridge and personally, I like to either toss it with noodles and chicken or serve it with chicken chunks over brown rice. I don't like things spicy and this was perfect. I also saute the chicken chunks in 1 tsp sesame oil just to enhance the flavor. It makes quite a bit of sauce, I would say it serves 6! Enjoy!

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Servings: 6

• 2 teaspoons peanut oil
• 1 large shallot , minced (1/4 cup, you can also use red onion)
• 1 garlic clove , minced
• ¾ teaspoon red pepper flakes (or to taste)
• ½ cup creamy peanut butter
• ½ cup light coconut milk
• 1 tablespoon low sodium soy sauce
• 2 teaspoons dark brown sugar
• 2 teaspoons fresh lime juice
• ½ cup water

Directions:

1. Heat Oil in saucepan over medium-low heat.
2. Saute shallot in oil 2 minutes, or until beginning to soften.
3. Add garlic and red pepper flakes, and saute 1 minute (until fragrant).
4. Whisk in peanut butter, coconut milk, soy sauce, brown sugar, and 1/2 cup water until smooth and bring to a boil.
5. Simmer about 5 minutes.
6. stir in lime juice.
7. This can be served hot or at room temperature.
8. Enjoy!

Reviews

[threeovens]

This is peanut sauce the way I like it. It is tasty without being too hot and spicy. I found it was getting too thick when simmering so did not simmer the full five minutes. I used it mixed in noodles with some grilled chicken thrown in. Thanks for posting, will make again.

[Karen Elizabeth]

I adore peanut sauce, and this is an excellent one, creamy with a touch of spice, the peanut butter not too evident. I loved the flavours of lime coming through, I could have (and did sneak some) eaten all this with a spoon, all by myself! :) Bowing to civilisation, though, I sauteed some tofu cubes in sesame oil and a little chilli-garlic paste, I added some frozen peas to the simmering peanut sauce, and served the whole lot over chinese egg noodles. Oh man, sooo good! Made for PAC Fall 2009, thank you, Quistis!

[Sharon123]

Yum!I made a stir fry with squash, mushrooms, celery, carrots, and green onions and served with whole wheat spaghetti. Delicious sauce. I did use chunky peanut butter with no problem. Thanks! Made for the Asian tag game-Nov. 2010.