- 1/2 cup coconut milk
- 1/2 cup peanut butter
- 1 green onion, including tender green portion,
- 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
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.