Recipe from: https://coconutsandcaviar.com/recipes/spicy-peanut-coconut-sauce
Prep time: 10 minutes
Cook time: 5 minutes
Total time: 15 minutes
Servings: 6 servings | About 1 cup
ingredients:
1 small shallot, minced
2 garlic cloves, minced
1/4 cup peanut butter
1 tablespoon Nam Prik Pao (Maesri brand preferred)
2 teaspoon chili garlic paste (or sambal oelek)
1 teaspoon fish sauce
1 teaspoon soy sauce
4 tablespoon hoisin sauce
1/2 cup coconut milk
instructions:
Place a small sauce pan over medium heat and add 2 teaspoons of canola oil (or other neutral vegetable oil). Once coating the bottom of the pot, saute minced shallot with the pot until softened, 2 minutes.
After shallot has softened, add minced garlic into the pot and stir until well combined. Cook over medium heat for another 2 minutes so the garlic softens and shallot begins to turn translucent.
After shallot and garlic are finished cooking, turn off stove and leave on heat. Add chili garlic sauce and nam prik pao, stir until nam prik pao is softened. Stir in peanut butter, fish sauce, soy sauce, and hoisin until smooth.Slowly add coconut milk and continue stirring sauce until smooth.
The peanut sauce should begin taking on a lighter color and fluffier texture.Taste sauce and adjust to your preferences by adding more of the seasonings. Once it has reached your desired consistency, place into containers or serving bowls.
Chef Notes:
This is a pretty simple recipe, but cooking technique makes a huge difference for flavor development. Removing the pan from the heat and allowing it to cool slightly prevents the seasonings from burning upon contact with a hot pan.
One of our favorite aspects of this recipe is how it can be shaped to personal taste preferences. If you are not used to making modifications to your recipes, follow our outline:
Spicier sauce = add more of the chili garlic paste, 1/4 teaspoon at a time
Sweeter sauce = add more hoisin, 1 teaspoon at a time
Creamier sauce = add more coconut milk, 1 tablespoon at a time
Saltier sauce = add more fish sauce or soy sauce, 1/2 teaspoon at a time
And finally, a sauce with more body = add more nut butter, 1/2 tablespoon at a time
bon appetit
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