Peanut Sauce with Coconut Milk

By HeatherS

I love versatile sauces, like this peanut and coconut
one. You can use regular dairy milk instead
of the coconut milk. Either way, it's good with rice
or noodles, or even on top of stir-fries. Add another
cup of coconut milk to the recipe and you have
a great marinade for meats and poultry.

Ingredients

• 3 Tbsp (45 mL) olive oil
• 2 cloves garlic, chopped
• 1 small onion, chopped
• 1 small red bell pepper, chopped
• 1 cup (250 mL) coconut milk
• 1 cup (250 mL) vegetable stock
• 1 cup (250 mL) smooth peanut butter

Details

Servings 3

Preparation

Step 1

Heat the oil in a small saucepan. Saute the garlic, onion, and red bell pepper for 2-3 minutes.

Add all of the remaining ingredients. Simmer the mixture on low heat for 5-6 minutes.

If the sauce is too thick, add more coconut milk or stock to thin it out.