Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
- 1 teaspoon sea salt
- 2 garlic cloves, minced (1 Tablespoon)
- 12 chiles de arbol or chiles Japones, softened in hot water, dried, seeded, and minced
- 1 Tablespoon minced galangal or ginger
- 1 stalk lemongrass, tough outer layers and green parts removed, minced (1/4 cup)
- 2 shallots, minced (1/4 cup)
- 1 teaspoon red miso
- 3 Tablespoons vegetable oil
- 1/4 cup plus 1 Tablespoons sugar
- 1/4 cup creamy peanut butter
- 1/2 cup coconut cream
- 1/4 cup tamarind juice
Or, if using a blender, add all the above ingredients plus the vegetable oil and puree.
Saute the chile paste in the oil (or the chile paste-oil mixture) in a saucepan over medium-high heat until it exudes a pleasant aroma, about 2 to 3 minutes. Lower the heat and add the sugar, peanut butter, coconut cream, and tamarind juice. Stir to mix, and heat until the mixture boils and thickens, about 2 minutes.
Transfer to a bowl and let cool before serving. Stored in a glass jar with a tight-fitting lid in the refrigerator, the sauce will keep for a couple of weeks. If it congeals and thickens, dilute with 2 to 3 tablespoons water and cook over low heat in a saucepan, stirring until smooth.
Yield: 1 cup
Recipe Source: Asian Grilling by Su-Mei Yu (William Morrow)
Reprinted with permission.