Banzai Peanut Sauce
Submitted by Rich.S
Spicy coconut peanut sauce with garlic, lime, and chili peppers ready in just 15 minutes. Drizzle over grilled chicken, fish, or lamb, or use as a bold vegetable dip for your next party spread.
YIELD
1 servingsPREP
10 minCOOK
5 minREADY
15 minThis sauce hits every note you want: creamy from the coconut milk, nutty from the peanut butter, bright from the lime, and spicy from fresh chili peppers.
It comes together in one saucepan in about five minutes of actual cooking.
The sesame oil and honey round out the edges so you get warmth without getting knocked over by heat.
Pour it over grilled chicken satay, toss it with cold noodles, or set it out as a dip with crisp vegetables and watch it vanish.
Chef Tips
- Use Thai bird chilis for serious heat, or stick with jalapeños for a milder kick
- Swap tamari for soy sauce to keep it gluten-free
- Thin with a splash of warm water if the sauce thickens too much as it cools
- Stores well in the fridge for up to 5 days; reheat gently with a little coconut milk
Ingredients
Directions
In a saucepan, add the melted butter, chili peppers and garlic, and sauté for 2 to 3 minutes. Stir in the coconut milk, beanut butter, soy sauce, lime juice, sesame oil, honey and hot sauce, and bring to a simmer. Remove from the heat and transfer to a serving bowl.
Serve with grilled chicken, fish or lamb, or serve as a vegetable dip.
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