COCONUT PEANUT SAUCE

Ingredients

• ​2/3 cup well-stirred canned coconut milk
• 3 tbsp soy sauce
• 1 tbsp tamarind paste or fresh lime juice
• 1/2 tsp packed golden brown sugar
• 1 1/2 tbsp chopped lemon grass stalk or 1 tsp lemon grass paste
• 1 tbsp chopped shallot
• 2 tsp chopped fresh ginger
• 1/4 Thai red or green chile pepper, seeded and chopped
• 2 tsp peanut oil or canola oil
• 1/2 cup unsalted blanched peanuts, toasted

Directions

1. Combine coconut milk, soy sauce, tamarind paste and brown sugar; set aside.
2. Place lemon grass, shallot, ginger and chile pepper in a mini food processor; process, using an on/off motion until finely chopped. Process for 30 seconds.
3. Heat oil in a small saucepan over medium heat. Add lemon grass mixture and sauté for 1 minute.
4. Add coconut milk mixture and stir to combine. Bring to a boil. Remove from heat and cool for 20 minutes.
5. Pour mixture through a fine sieve into a bowl; discard solids.
6. Pour strained mixture into mini food processor. Add peanuts and process until almost smooth.
7. Transfer sauce to a bowl. Cover and refrigerate for at least 2 hours or up to 3 days.
8. Serve with chicken skewers.