Creamy Indonesian sauce blending peanut butter, coconut milk, lime, and spices for versatile grilling and dipping.
# What You’ll Need:
→ Base
01 - 3/4 cup creamy peanut butter, unsweetened and unsalted
02 - 1 cup full-fat coconut milk
→ Seasonings
03 - 2 tablespoons soy sauce, gluten-free if needed
04 - 2 tablespoons fresh lime juice (about 1 lime)
05 - 1 tablespoon brown sugar or palm sugar
06 - 1 garlic clove, minced
07 - 1/2 teaspoon ground coriander
08 - 1/2 teaspoon ground cumin
09 - 1/4 teaspoon chili flakes, adjust to taste
10 - 1/4 teaspoon salt
→ Optional
11 - 1 teaspoon fish sauce, optional for non-vegetarian version
12 - 2 tablespoons water, as needed for thinning
# How-To:
01 - In a small saucepan over medium heat, whisk together the peanut butter and coconut milk until smooth and well combined.
02 - Incorporate soy sauce, fresh lime juice, brown sugar, minced garlic, ground coriander, ground cumin, chili flakes, and salt. Stir thoroughly.
03 - Bring the mixture to a gentle simmer, stirring frequently to avoid sticking. Cook for 3 to 5 minutes until the sauce thickens and attains a glossy appearance.
04 - Taste and modify by adding more lime juice for acidity, sugar for sweetness, or chili flakes for heat according to preference.
05 - Whisk in 1 to 2 tablespoons of water to reach the desired consistency.
06 - Remove from heat and stir in fish sauce if using.
07 - Allow the sauce to cool slightly before serving as a dipping sauce or drizzling over grilled meats, tofu, or vegetables.
