Thai Peanut Sauce

• 2 teaspoons minced fresh ginger
• 1 to 2 Thai, serrano, or jalapeno chiles, seeded and minced (for a spicier
• sauce, leave the seeds in)
• 1 clove garlic, minced
• 2 scallions, both white and green parts, trimmed and minced
• 1/3 cup chunky peanut butter
• 1/3 cup coconut milk, plus more if needed to thin the sauce
• 2 tablespoons Asian fish sauce or soy sauce, or more to taste
• 1 tablespoon fresh lime juice, or more to taste
• 2 teaspoons sugar, or more to taste
• 1/4 cup chopped fresh cilantro (optional)

1. Combine the ginger, chile, garlic, scallions, peanut butter, 1/3 cup coconut milk, 2 tablespoons fish sauce, 1 tablespoon lime juice, 2 teaspoons sugar, and the cilantro (if using) in a small, heavy saucepan. Bring to a boil over medium heat, stirring well to mix, then reduce the heat to low and simmer, uncovered, until richly flavored, about 10 minutes. The sauce should be thick, but pourable; thin with coconut milk, if needed.
2. Remove from the heat and taste for seasoning, adding fish sauce, lime juice, or sugar as necessary; the sauce should be highly seasoned. Serve warm or at room temperature. The sauce will keep, tightly covered, in the refrigerator for up to 3 days

fresh ginger, serrano, clove garlic, scallions, chunky peanut butter, coconut milk, fish sauce, lime juice, sugar, fresh cilantro

Taken from www.epicurious.com/recipes/member/views/thai-peanut-sauce-50088663 (may not work)