4/5
(1 Votes)
Ingredients
- 2 tbsp vegetable oil
- 1 small onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 tbsp minced peeled fresh ginger
- 3/4 cup smooth peanut butter
- 1 cup unsweetened coconut milk
- 1/4 cup chicken stock or water, or more as needed
- 1 tbsp sugar, or more to taste
- 2 tbsp soy sauce, or more to taste
- 1-2 tsp fish sauce (optional)
- 1 tsp malaysian chili sauce, sambal oelek or other Asian chili paste
- 1/2 tsp freshly ground black pepper
Preparation
Step 1
Heat oil in a saucepan over medium heat. Add onion, garlic and ginger;cook until lightly browned, about 3 minutes, stirring well. Whisk in peanut butter, coconut milk, chicken stock or water, sugar, soy sauce, fish sauce if using, and chili sauce and pepper.
Let the sauce simmer until it is thick and ridhly flavored, about 5 minutes, stirring well. Add more chicken stock or water as needed- the sauce should be thick but pourable. Taste for seasoning, add more sugar, soy sauce and or chili sauce as necessary. This sauce can be made up to 24 hrs ahead and refrigerated, covered. Serve at room temp with chicken wrap or the like.