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Garlic peanut sauce

  • 15 g Vegetable Oil
  • 100 g Onion, minced
  • 2 Garlic Cloves, minced
  • 15 g Lemon Zest
  • 1 T Coriander Seed, ground
  • 30 g Sambal Oelek or Szechuan Sauce
  • 120 g Coconut Milk, unsweetened
  • 15 g Tamarind Paste
  • 15 g White Sugar
  • 35 g Peanut Butter
  • Medium-Grain Salt
  1. Sweat onions. Heat vegetable oil in a wok over medium-low heat. Add onion, garlic. Sweat 8 minutes until it starts to brown.
  2. Season and thicken. Add lemon zest, coriander, sambal oelek. Cook 2 minutes. Add coconut milk. Boil 2 minutes over high heat until it starts to thicken. Add tamarind, sugar, peanut butter. Stir until smooth. Remove from heat. Salt to taste.
  3. Cool to room temperature before serving.

  1. Yeo, Chris. "Garlic Peanut Sauce.". Food & Wine. May 2009. ↩