Ingredients:

  • 1/2 cup (135g) creamy peanut butter
  • 1/4 cup (60ml) sweet chili sauce
  • 1 tbsp (15ml) soy sauce
  • 1/2 cup (120ml) full-fat coconut milk
  • 1 tbsp (15ml) fresh lime juice
  • 1 tsp (5g) freshly grated ginger
  • 1 clove garlic, minced

Instructions:

  1. Prep the aromatics. Grate your 1 tsp fresh ginger and mince the 1 clove of garlic. Note: Using a microplane creates a paste that emulsifies faster.
  2. Combine the base. Place 1/2 cup creamy peanut butter and 1/4 cup sweet chili sauce into a small saucepan over medium low heat.
  3. Incorporate the liquids. Pour in 1/2 cup full fat coconut milk and 1 tbsp soy sauce.
  4. Whisk steadily. Stir the mixture until the peanut butter melts and the sauce looks uniform.
  5. Add the aromatics. Stir in the prepared ginger and garlic.
  6. Simmer gently. Cook for 2-3 minutes until the sauce begins to bubble and thicken slightly.
  7. Brighten the flavor. Remove from heat and stir in 1 tbsp fresh lime juice. Note: Adding lime at the end preserves its fresh, volatile oils.
  8. Check the weight. The final sauce should weigh approximately 350g.
  9. Adjust the thickness. If it's too thick, add water one teaspoon at a time until it reaches a pourable consistency.
  10. Rest the sauce. Let it sit for 2 minutes until it develops a glossy, mirror like sheen.