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Peanut sauce is a classic accompaniment to satay—grilled kabobs of meat or poultry that are popular in Indonesia, Malaysia, Singapore and Thailand. This sauce is delicious paired with our Chicken Satay, Grilled Lemongrass Skewers or Rice Paper Rolls (see related recipes at right).

Ingredients:

  • 1/2 cup coconut milk
  • 1/2 cup peanut butter
  • 1 green onion, including tender green portion,
     minced
  • 1 piece lemongrass stalk, 3 inches long, minced
  • 2 garlic cloves, minced
  • Juice of 1/2 lime
  • 1 Tbs. soy sauce
  • 1 tsp. curry powder
  • 1 tsp. ground coriander
  • 1/2 tsp. ground cumin
  • 1 tsp. chili paste, or to taste

Directions:

In a saucepan, combine the coconut milk, peanut butter, green onion, lemongrass, garlic, lime juice, soy sauce, curry powder, coriander and cumin. Place over medium heat and cook, stirring constantly, until well blended.

Transfer the mixture to a blender or food processor and puree until smooth, thinning with water if necessary. Pour into a bowl and stir in the chili paste.

Use the sauce immediately, or cover and let stand at room temperature for up to 6 hours or refrigerate overnight. Thin with water if necessary before using. Makes about 1 cup.
Adapted from Williams-Sonoma Lifestyles Series, Vegetarian for All Seasons, by Pamela Sheldon Johns (Time-Life Books, 1998).