Tuesday, June 06, 2006
Makes 1 1/2 cups
2 tablespoons vegetable oil
1 tablespoon minced ginger
1 jalapeno peppers, stemmed, seeded and chopped
1/2 cup scallions, sliced very thinly
1 lemongrass stalk, pliable center very thinly minced
2 teaspoons minced garlic
1 teaspoon ground cayenne pepper
2 teaspoons ground coriander
1 cup coconut milk
1 1/2 cup creamy peanut butter-Natural is preferred
2 tablespoons brown sugar
3 tablespoons fresh lime juice
3/4 teaspoon salt
Heat oil in a small skillet over medium heat. Lower heat, add ginger, jalapeno, scallions, lemongrass, cayenne, and coriander. Cook until for about 4-5 minutes until beginning to brown just slightly and super fragrant.
Add coconut milk and bring it to a simmer.
Add peanut butter, sugar, lime juice and salt. And stir really well to combine and let it simmer about 3 minutes. Adjust seasoning. Remove from stove and and let cool to room temperature before serving.
Note: Can be prepared 3 days ahead. Cover and refrigerate. Before serving, stir over medium heat until hot, thinning with water if necessary
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