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Coconut Peanut Sauce

Web20.Chickens's picture
Ingredients
  Lemongrass stalk 1 (About 2 Feet)
  Roasted salted peanuts 1 Cup (16 tbs)
  Garlic 2 Clove (10 gm)
  Ginger slice 1 (About The Size Of A Quarter)
  Lime zest 1 (1/4 Inch Size)
  Lime juice 3 Tablespoon
  Anchovy paste 1 Tablespoon
  Sugar 1 Teaspoon
  Salt To Taste
  Dried red pepper flakes 1⁄2 Teaspoon
  Unsweetened coconut milk 14 Ounce (2 Cups Or 1 Can)
  Packed basil leaves 1⁄2 Cup (8 tbs)
  Packed cilantro leaves 2 Cup (32 tbs)
Directions

1. Remove the woody outer leaves of the lemongrass stalk (if using). Finely slice the tender inner stalk and transfer to a blender. Add the peanuts, garlic, ginger, lime zest and juice, anchovy paste, sugar, salt to taste, and red pepper flakes.
2. Add the coconut milk and blend to a fine puree. Transfer this mixture to a food processor and puree with the basil and cilantro leaves. Adjust the seasoning and pack in 1/2- or 1-cup portions. Store in the freezer.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Blending
Dish: 
Sauce
Ingredient: 
Coconut
Interest: 
Everyday
Preparation Time: 
10 Minutes
Servings: 
4

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