Name: Peanut chilli sauce
Yield: Makes 1 litre/32 fl oz
Cuisine: Australian
Ingredients: 4 red birds-eye chillies, finely chopped; 2 medium-size brown onions, finely chopped; 3 large cloves garlic, finely chopped; 1 tablespoon finely chopped ginger; 100 ml/3 fl oz rice vinegar; 80 ml/2½ fl oz strained lime juice; 50 ml/1½ fl oz fish sauce; 125 ml/4 fl oz light soy sauce; 150 g/5 oz brown sugar; 400 ml/12½ fl oz coconut milk; 12 teaspoons Chilli Jam; 250 g/8 oz crunchy peanut butter; 20 ml/8 fl oz vegetable oil

Preparation info

Makes
1 litre

Difficulty
Easy

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

2 medium-size brown onions, finely chopped
3 large cloves garlic, finely chopped
1 tablespoon<

Method

Sweat onion, garlic, ginger and chilli in oil over moderate heat until softened.
Add peanut butter, chilli jam and coconut milk and bring to the boil, stirring frequently to prevent sticking. Cook, uncovered, over gentle heat for 15 minutes, or until thickened.
Add remaining ingredients, bring back to the boil and cook for 5 minutes.
Taste a

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Peanut chilli sauce

Ingredients

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