 | | Directions |
- Place coconut milk, peanut butter, sugar, soy sauce, onion, chile sauce, garlic, vinegar, lime zest, cilantro and basil in a medium saucepan.
- Bring just to a simmer while stirring.
- Do not boil.
- Continue cooking until sauce thickens - approximately 5 minutes.
- Remove from heat, store in the refrigerator if not using right away.
- Reheat before serving.
- This sauce may be strained after removing it from the heat if desired, but not necessary.
Note: Coconut milk can be found in the baking section of most grocery stores. Pour it into a bowl and stir to blend before using. |
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Prep Time: 10 minutes
Cook Time: 5 minutes
|  | | Ingredients | | - | | 1 1/2 cups canned coconut milk |
| - | | 6 tablespoons creamy peanut butter |
| - | | 3 tablespoons brown sugar |
| - | | 3 tablespoons green onion - minced |
| - | | 2 teaspoons thai style chile sauce or thai red curry paste |
| - | | 2 teaspoons rice vinegar - unseasoned |
| - | | 1 teaspoon lime zest - minced |
| - | | 1/2 cup fresh cilantro - minced |
| - | | 3 tablespoons fresh basil - minced |
| - | | 1 tablespoon soy sauce |
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