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Peanut coconut chili sauce, vegan

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Ingredients for 2 servings:

  • 180 ml coconut milk
  • 30 g soy sauce
  • 25 g peanut butter
  • 1 lime(s)
  • 1 chili pepper(s), red
  • 1 clove(s) garlic
  • 15 g fresh ginger
  • salt and pepper

Instructions

Working time approx. 7 minutes; Total time approx. 7 minutes

Peel the ginger and finely chop or grate. Peel the garlic and finely chop or press. Halve the chili, deseed, and finely dice. Cut the lime into 4 wedges. In a tall container, combine 50 ml of water, coconut milk, soy sauce, peanut butter, ginger, garlic, and chili (depending on your preference and taste). Season the sauce with salt, pepper, and the juice of 1-2 lime wedges. This sauce goes perfectly with stir-fried vegetables or stir-fried vegetables. The vegetables are then seared and deglazed with the sauce. Then simmer everything until the sauce thickens slightly and the vegetables are soft.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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