Indonesian peanut sauce is great over steamed broccoli, noodle dishes, sautéed tempeh, tofu satay, or as a dipping sauce for spring rolls.
Indonesian Peanut Sauce
1 tablespoon sesame oil
2 shallots, finely chopped
1 lemon grass stalk (white parts only), finely chopped
1 garlic clove, minced
2 teaspoons (about 1″) peeled, finely-grated fresh ginger
1/2 cup unsweetened organic coconut milk
1/2 cup all-natural organic unsalted peanut butter
1/4 cup fresh lime juice
1 1/2 tablespoons low-sodium soy sauce
1 heaping tablespoon tamarind pulp (soaked in 1/4 cup water for 15 minutes, squeeze the tamarind pulp for juice and discard the pulp)
2 teaspoons dark brown sugar, preferably muscovado (or use maple syrup and reduce coconut milk by 2 tsp.)
1 dried red chili (seeded and soaked in warm water, then finely minced)
1/2 teaspoon ground coriander
3 dashes of fish sauce (optional)
Sea salt
Black pepper
In a large skillet, heat the oil. Add the shallot, garlic, lemon grass, and ginger and cook over moderately low heat, stirring occasionally, until softened, about 3 minutes. Reduce the heat to low. Add the coconut milk, peanut butter, lime juice, soy sauce, and tamarind juice and whisk until blended. Whisk in the brown sugar, red chili, coriander, and fish sauce (if using); if a thinner sauce is desired, whisk in a little water. Transfer the sauce to a medium bowl and season with salt and black pepper.