Coconut-Peanut Sauce

• 2 tablespoons vegetable oil
• 2 to 3 shallots, finely chopped (about 1/2 cup)
• 2 cloves garlic, minced
• 1 tablespoon minced peeled fresh ginger
• 1 to 2 Thai chiles or serrano or jalapeno peppers, seeded and minced (for a hotter sauce, leave the seeds in)
• 1 teaspoon ground coriander
• 3/4 cup coconut milk
• 3/4 cup chunky peanut butter
• 2 tablespoons soy sauce or Asian fish sauce, or more to taste
• 1 tablespoon fresh lime juice, or more to taste
• 2 teaspoons sugar
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh cilantro

1. Heat the oil in a wok or deep saucepan over high heat.
2. Add the shallots, garlic, ginger, chile(s), and coriander and stir-fry until golden brown, about 3 minutes, stirring with a wooden spoon.
3. Stir in the coconut milk and bring to a boil.
4. Stir in the peanut butter, soy sauce, lime juice, sugar, and black pepper, reduce the heat to medium, and let simmer until thick and richly flavored, about 5 minutes.
5. Stir in the cilantro and cook for 1 minute.
6. Taste for seasoning, adding soy sauce and/or lime juice as necessary.
7. Serve at room temperature.
8. The sauce can be refrigerated, covered, for up to 3 days.
9. Let return to room temperature and stir to recombine before serving.

vegetable oil, shallots, garlic, fresh ginger, chiles, ground coriander, coconut milk, chunky peanut butter, soy sauce, lime juice, sugar, freshly ground black pepper, fresh cilantro

Taken from www.cookstr.com/recipes/coconut-peanut-sauce (may not work)