Coconut Peanut Sauce
Makes about 1/2 cup
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Ingredients
½ teaspoon oil
1 clove garlic, minced
2 teaspoons ginger, minced
½ teaspoon chili-garlic paste
1 cup low-fat coconut milk
3 tablespoons smooth peanut butter, preferably unsweetened
1 ½ teaspoons sugar
1 ½ teaspoons soy sauce
1 teaspoon Worcestershire sauce
2 teaspoons fish sauce
juice of half a lime
Warm the oil in a small sauce pan over medium-low heat. Sautee the garlic and ginger until golden, 3 minutes. Add the chili-garlic paste, distributing it well, then add the coconut milk. Bring to a boil, raising the heat slightly. Add in the peanut butter; you may need to use a fork to break it up and help dissolve it into the coconut milk, then add the sugar, soy sauce, Worcestershire sauce, and fish sauce. Simmer for about 5 minutes to let the flavors meld. Squeeze in the lime, then taste and add salt or more soy sauce, fish sauce, lime, sriracha, or sugar to taste.
Serve over rice or rice noodles, or use to top fish, tofu, or chicken.
