Spicy Peanut Sauce
|Roasted salted peanuts||1⁄2 Pound|
|Garlic||3 Clove (15 gm), peeled|
|Chopped thai chili/2 tablespoons chopped fresh serrano chilies||1 1⁄2 Teaspoon (Fresh)|
|Sliced peeled galangal/Fresh ginger||2 Tablespoon (Fresh)|
|Chopped palm sugar/Firmly packed brown sugar||1⁄4 Cup (4 tbs)|
|Canned coconut milk||28 Ounce (2 Cans, 14 Ounce Each)|
|Sweet soy sauce/2 tablespoons each soy sauce and sugar||1⁄4 Cup (4 tbs) (Kecap Manis)|
|Lime juice||3 Tablespoon|
1. In a food processor, whirl peanuts, garlic, chili, galangal, and sugar until finely ground.
2. In a 2- to 3-quart pan over high heat, combine peanut mixture, coconut milk, and sweet soy sauce. Bring to a boil, stirring constantly. Reduce heat and simmer, uncovered, stirring occasionally, until sauce is slightly darker and thicker, about 15 minutes. Add lime juice and salt to taste.