About this recipe:This spicy sauce is packed with flavour. Serve with stir-fried or grilled chicken, vegetables and Asian noodles.
Makes: 300 ml sauce
3 tablespoons dark brown sugar
2 tablespoons rice wine or dry sherry
2 teaspoons rice wine vinegar
4 tablespoons coconut milk
200g smooth peanut butter
1/4 teaspoon curry powder
2 teaspoons soy sauce
1/4 teaspoon sesame oil
1/2 teaspoon minced garlic
1/2 teaspoon sweet chilli sauce
1 teaspoon minced pickled ginger
1/2 teaspoon fish sauce
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Method Prep:15min › Cook:15min › Ready in:30min
Mix together the dark brown sugar, rice wine and vinegar in a small bowl until smooth.
Combine the coconut milk and peanut butter in a small saucepan over low heat. Heat and stir until the peanut butter melts, being careful to not allow the coconut milk to boil. Stir the sugar mixture into the coconut milk mixture; pour into a bowl; stir in the soy sauce, sesame oil, garlic, chilli sauce, ginger and fish sauce. Serve.