Garlic Peanut Sauce
- 1/2 small onion, coarsely chopped
- 2 garlic cloves, coarsely chopped
- 1 large stalk of fresh lemongrass, bottom third of the tender white inner bulb only, thinly sliced
- 1 tablespoon vegetable oil
- 1 tablespoon ground coriander
- 2 tablespoons sambal oelek (see Note)
- 1/2 cup unsweetened coconut milk
- 1 tablespoon tamarind concentrate (see Note)
- 1 tablespoon sugar
- 2 1/2 tablespoons smooth or chunky peanut butter
- Salt
- In a mini food processor, combine the chopped onion, chopped garlic and lemongrass, and process to a paste.
- In a large nonstick skillet, heat the vegetable oil.
- Add the onion paste and cook over moderately low heat, stirring occasionally, until golden brown, about 8 minutes.
- Add the ground coriander and cook until fragrant, about 2 minutes.
- Add the sambal oelek and cook, stirring, for 2 minutes.
- Add the coconut milk and boil over high heat until thickened, about 2 minutes.
- Stir in the tamarind concentrate, sugar and peanut butter until smooth.
- Remove from the heat and season with salt.
- Let cool, then transfer to a bowl.
onion, garlic, stalk of fresh lemongrass, vegetable oil, ground coriander, sambal oelek, unsweetened coconut milk, tamarind concentrate, sugar, smooth, salt
Taken from www.foodandwine.com/recipes/garlic-peanut-sauce (may not work)