Indonesian Peanut Sauce
Toss this sauce with noodles, or serve as a dip for grilled tofu or tempeh skewers or fresh vegetables—you can even thin it with water for a salad dressing. For more authentic Indonesian flavor, substitute kecap manis, a thick, sweet Indonesian soy sauce, for the soy sauce and reduce the…
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Toss this sauce with noodles, or serve as a dip for grilled tofu or tempeh skewers or fresh vegetables—you can even thin it with water for a salad dressing. For more authentic Indonesian flavor, substitute kecap manis, a thick, sweet Indonesian soy sauce, for the soy sauce and reduce the brown sugar to 1 teaspoon. The sauce will keep up to a week in the fridge.
Ingredients
- 2 tsp. peanut oil
- 1 large shallot, minced (1/4 cup)
- 1 clove garlic, minced (1 tsp.)
- 3/4 tsp. red pepper flakes, or to taste
- 1/2 cup creamy peanut butter
- 1/2 cup light coconut milk
- 1 Tbs. low-sodium soy sauce
- 2 tsp. dark brown sugar
- 2 tsp. fresh lime juice
Preparation
Heat oil in saucepan over medium-low heat. Sauté shallot in oil 2 minutes, or until beginning to soften. Add garlic and red pepper flakes, and sauté 1 minute more, or until just fragrant. Whisk in peanut butter, coconut milk, soy sauce, brown sugar, and 1/2 cup water until smooth, and bring to a boil. Reduce heat to medium-low, and simmer 5 minutes. Stir in lime juice. Serve hot, or at room temperature.
Nutrition Information
- Calories 169
- Carbohydrate Content 8 g
- Cholesterol Content 0 mg
- Fat Content 14 g
- Fiber Content 2 g
- Protein Content 6 g
- Saturated Fat Content 4 g
- Sodium Content 251 mg
- Sugar Content 4 g