Easy Recipe Finder
Recipe Feeder
2 ts Olive oil 3/4 c Water
4 ts Minced shallots 2 tb Brown sugar, packed
3/4 c Chunky peanut butter 1 ts Asian chili paste -
6 tb Unsweetened coconut milk -available at asian
4 tb Fresh lemon juice -groceries
4 tb Soy sauce 4 tb Chopped basil
1 servings
Cook oil and shallots 5 minutes over moderate heat. Whisk in the peanut
butter, coconut milk, lemon juice and soy sauce. Stir in water and cook,
stirring often, for 5 minutes. Stir in brown sugar and chili paste. Cook 5
minutes more. Mixture will have cooked down and thickened somewhat. Remove
from heat and stir in basil. Serve warm. Makes about 2 1/2 cups of sauce.
4 ts Minced shallots 2 tb Brown sugar, packed
3/4 c Chunky peanut butter 1 ts Asian chili paste -
6 tb Unsweetened coconut milk -available at asian
4 tb Fresh lemon juice -groceries
4 tb Soy sauce 4 tb Chopped basil
1 servings
Cook oil and shallots 5 minutes over moderate heat. Whisk in the peanut
butter, coconut milk, lemon juice and soy sauce. Stir in water and cook,
stirring often, for 5 minutes. Stir in brown sugar and chili paste. Cook 5
minutes more. Mixture will have cooked down and thickened somewhat. Remove
from heat and stir in basil. Serve warm. Makes about 2 1/2 cups of sauce.
