Ingredients
2 tbsp vegetable oil
0.5 brown onion
grated
1 clove garlic
minced
2 tsp ginger
minced
1 pinch turmeric
Good pinch
1 pinch ground cloves
1 pinch ground cinnamon
½ cup coconut milk
½ cup peanut butter
crunchy or smooth
2 kaffir lime leaves
optional
2 tbsp warm water
1 tbsp fish sauce
Allergy Advice
Contains Fish
Contains Gluten
Contains Nuts
Contains Soy
Equipment
- 1 small saucepan
Instructions
- On a low heat in a small saucepan, heat oil and fry grated onion, garlic and ginger for about 2 minutes, until it is transparent.
- Add spices and cook for a further 2 minutes to let the flavours release.
- Remove from heat and add coconut milk, crushed lime leaves (optional) and peanut butter. Stir until well combined then bring back to the heat to warm through. Do not let it come to a boil.
- Once hot take from the heat and add fish sauce and warm water. Stir to combine then serve.
Notes
Tip
To help save time just before a party, make this 1-2 days ahead for ease and extra flavour.
Variation
You can also add chilli flakes to this recipe if you would like an added boost of heat.
Storage
This sauce is very versatile. It can be stored in the fridge for 5 days and then reheated in the microwave. It will set firm, so just add a little extra warm water to thin it out.
