Peanut Sauce, Four Ways
Makes: 2 cups
Time: 35 minutes
M V
Best tossed with Chinese egg noodles (see page 331) or pooled on the bottom of a plate and topped with slices of grilled or fried vegetables or tofu. It also makes a fine dip for celery, red bell pepper, cherry tomatoes, and rice crackers. If you want a smooth sauce, use peanut butter instead of chopped peanuts.
- 3 hot fresh red chiles, seeded, or cayenne or red chile flakes to taste
- 3 cloves garlic, peeled
- 2 shallots, peeled
- 1 stalk lemongrass, white part only, thinly sliced (optional)
- 2 teaspoons ground turmeric
- 1 tablespoon peanut or grapeseed oil
- 1 cup coconut milk (to make your own, see page 304)
- 2 tablespoons soy sauce, plus more to taste
- 2 tablespoons fresh lime juice
- 1 tablespoon brown sugar
- ½ cup chopped roasted peanuts or crunchy peanut butter
- Salt
- Put the chiles, garlic, shallots, lemongrass if you’re using it, and turmeric in a food processor and grind until fairly smooth; scrape down the side of the container once or twice if necessary.
- Put the oil in a medium saucepan or skillet over medium heat. When it’s hot, add the chile-garlic mixture and cook until fragrant, about 1 minute. Add the coconut milk, soy sauce, lime juice, sugar, and peanuts and whisk until fully combined. Simmer, stirring occasionally, until the sauce thickens, about 15 minutes. Taste and add a sprinkle of salt or a little more soy sauce if necessary. Serve or cool, cover, and refrigerate for up to a week. Gently rewarm before using.
Curry Peanut Sauce Another layer of flavor: Omit the chiles, lemongrass, and turmeric. Instead, put one 2-inch piece fresh ginger and 2 tablespoons curry powder in the food processor along with the garlic and shallots.
Sweet Peanut Sauce Indonesian in spirit: Add ¼ cup ketchup along with the coconut milk.
Simpler Peanut Sauce More peanutty (and makes less): Use only the chiles, sugar, soy sauce, and peanuts. Blend in a food processor, adding a little water or more soy sauce to get the consistency you like. Gently heat the sauce in a small saucepan over low heat or in the microwave. Stir in ¼ cup sliced scallions and ¼ cup minced fresh cilantro and serve.