- cayenne or hot red pepper flakes, to taste
- 3 garlic cloves
- 2 green onions, peeled
- 2 t turmeric
- 1 c coconut milk
- 1 T brown sugar
- 2 T soy sauce or more
- 2 T lime juice
- 1/2 c chopped roasted peanuts or crunchy peanut butter
- salt
- Combine chile flakes, garlic, green onions, and turmeric (in food processor) and grind till fairly smooth.
- Heat oil over medium. Add chile mixture and cook till fragrant = 1 minute.
- Add remaining ingredients and whisk till smooth.
- Simmer till thickens = 15 minutes.
- Adjust seasonings.
*Toss with Chinese egg noodles or top with broiled or grilled chicken, shrimp, pork, vegetables, or tofu.
*For sweeter sauce, add 1/4 c ketchup along with coconut milk.
*For lighter sauce, use stock or water instead of coconut milk.
*For curry peanut sauce, omit chile flakes and turmeric. Use 2″ piece of ginger and 2 T curry powder instead.
*For simpler peanut sauce, omit everything except chile flakes, sugar, soy sauce, and peanuts. (Use food processor to) blend, adding a little water or soy sauce to get the consistency you want. Heat over low heat, finish with 1/4 c sliced green onions (and 1/4 c minced cilantro).
*For southern-style peanut sauce, omit chile flakes, turmeric, and soy sauce. Hand-mince green onions and garlic. Use cream instead of coconut milk and lemon juice instead of lime juice.
After How to Cook Everything.
