Prep 10 mins
Cook 10 mins
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!
- 2 teaspoons peanut oil
- 1 large shallot, minced (1/4 cup, you can also use red onion)
- 1 garlic clove, minced
- 3⁄4 teaspoon red pepper flakes (or to taste)
- 1⁄2 cup creamy peanut butter
- 1⁄2 cup light coconut milk
- 1 tablespoon low sodium soy sauce
- 2 teaspoons dark brown sugar
- 2 teaspoons fresh lime juice
- 1⁄2 cup water
- Heat Oil in saucepan over medium-low heat.
- Saute shallot in oil 2 minutes, or until beginning to soften.
- Add garlic and red pepper flakes, and saute 1 minute (until fragrant).
- Whisk in peanut butter, coconut milk, soy sauce, brown sugar, and 1/2 cup water until smooth and bring to a boil.
- Simmer about 5 minutes.
- stir in lime juice.
- This can be served hot or at room temperature.
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.
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!
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.