Guest guest Posted March 31, 2002 Report Share Posted March 31, 2002 * Exported from MasterCook * Coconut-Peanut Sauce Recipe By : California Home Cooking by Michele Anna Jordan Serving Size : 1 Preparation Time :0:00 Categories : Asian Sauces Sda-Veg-Recipes2 (AT) Egroups (DOT) Com Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon peanut oil 2 serrano chiles -- minced 2 tablespoons minced scallions 4 cloves garlic -- minced 2 ounces shelled roasted peanuts -- ground 1 cup thick coconut milk 1 tablespoon (1 or 2) coconut cream 2 tablespoons (2 to 3) soy sauce 1 teaspoon lime zest -- minced Juice of 1 lime 1 tablespoon minced cilantro In a small saucepan or in a wok, heat the peanut oil over medium heat. Add the serranos, scallions, garlic, and sauté them, stirring constantly, for 3 minutes. Add the peanuts, reduce the heat to low, and stir in the coconut milk, 1 tablespoon of the coconut cream, 2 tablespoons of the soy sauce, the lime zest, and the lime juice. Stir and heat through but do not boil. Taste the sauce and adjust the seasoning with more coconut cream and more soy sauce. Remove from the heat, stir in the cilantro, and serve, or refrigerate until ready to serve. (If you reheat the sauce, do not boil it.) - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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