Coconut-Peanut Sauce

Name: Coconut-Peanut Sauce
Yield: Makes about 1 cup (240 ml)
Cuisine: American
Ingredients: 3 tablespoons chicken stock, vegetable stock, or water; 3 tablespoons chicken stock, vegetable stock, or water; 2 teaspoons brown sugar; ⅓ cup (75 ml) stirred coconut milk; 3 tablespoons natural peanut butter; 3 tablespoons chicken stock, vegetable stock, or water; 1 teaspoon chili-garlic sauce; 2 tablespoons fresh lime juice; 1 tablespoon soy sauce

Preparation info

Makes about
1 cup

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

Ingredients

3 tablespoons natural peanut butter
1 teaspoon chili-garlic sauce
3

Americas
United States
Sauce
California

Method

In a blender, combine the peanut butter, chili-garlic sauce, stock, coconut milk, brown sugar, lime juice, and soy sauce, and blend until smooth. The sauce should have the texture of heavy cream. Store covered in refrigerator for up to 5 days. Return to room temperature before using.