Spicy Ginger Peanut Sauce
2 cups of sauce
What you need
- 1 ¾ cups (440 ml) coconut milk, approximately one small can
- 1 tbsp (15g) ginger minced
- 1 tsp (1g) crushed chili flakes
- ½ tsp (3g) salt
- ¾ cup (150g) Redpath Golden Yellow Sugar
- ¾ cup (195g) peanut butter, smooth or crunchy
How to prepare
1. In a medium sauce pan combine the Redpath Golden Yellow Sugar, ginger, chili flakes, salt and coconut milk. Over medium heat begin stirring the mixture. You want to just bring it to a simmer, stirring until the sugar is dissolved.
2. While the sugar mixture is warming up measure out the peanut butter and place it in a heat safe bowl.
3. Once the sugar is dissolved into the coconut milk remove it from the heat then carefully pour it into the bowl with the peanut butter. Allow the mixture to rest for 2 minutes.
4. Using a whisk, begin stirring together the peanut butter and the coconut milk mixture. Start slow to prevent splashes. Slow stirring will also allow the mixture to emulsify and thicken properly.
5. Once the sauce is fully combined transfer it to a bowl for dipping or into a clean container where it can be stored in the fridge for up to 1 week.
6. Serve this sauce alongside BBQ favourites like chicken satays, grilled shrimps and beef skewers.
- If you're not going to use this sauce right away and store it in the fridge the sauce will thicken up quite a bit. Be sure to remove it from the fridge before you wish to serve it and allow it to come to room temperature. This should take about 25 to 30 minutes or you can gently reheat it in a pot on the stove over low heat.
- If you have sauce left over place it in a freezer bag and it will keep for up to 3 months in the freezer. Just thaw and bring to a simmer over low heat before serving.