Garlic Peanut Sauce

This is great with any grilled or roasted meat or poultry, and can be made ahead.  We omitted the lemongrass.

  • 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 thesambal 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.

MAKE AHEAD

The peanut sauce can be refrigerated for up to 2 days. Let return to room temperature before serving.

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