10 minutes
preparation
10 minutes
baking
0 minutes
resting time
You will need
Grater, pan
Ingredients for the peanut sauce
For 2 servings, 1 serving = 200 ml (0 g of sugar)
2 cloves of garlic
1 chili pepper
1 tbsp sesame oil
1 small piece of ginger
1 can of coconut milk
4 heaping tbsp peanut butter
2 tbsp soy sauce
1 tbsp rice vinegar
some curry powder
1 pinch of pepper
If you want the sauce to be spicier, use more chili and ginger. If it is too spicy for you, reduce the amount.
Preparation
Step 1:
Finely chop 2 cloves of garlic. Remove the seeds from 1 chili pepper and finely chop it. Grate a small piece of ginger.
Step 2:
Add 1 tbsp of sesame oil to a pan and heat it.
Add the chopped garlic, chili, and grated ginger, and sauté.
Step 3:
Add 1 can of coconut milk and 4 heaping tbsp of peanut butter to the pan. Stir with a wooden spoon until the peanut butter is combined with the coconut milk. Cook the sauce over high heat, stirring, until it slightly thickens.
Step 4:
Season with 2 tbsp of soy sauce, 1 tbsp of rice vinegar, some curry powder, and a pinch of pepper.
The peanut sauce is excellent for Asian dishes, such as rice noodles with vegetables. It also tastes great as a dip, for example, with summer rolls.
The next day, the peanut sauce is often even more flavorful as the ingredients have melded together. Stored in a sealed glass, the sauce will keep in the refrigerator for up to a week. Its consistency may thicken as it cools, but it will become more fluid again when reheated. It can also be used cold as a dip.