Ingredients

Serving Size:
1 cup
2 teaspoons vegetable oil
1/2 brown onion, grated
1 garlic clove, minced
2 teaspoons ginger, minced
Good pinch of turmeric
Pinch of ground cloves
Pinch of cinnamon, ground
1/2 cup coconut milk
1/4 cup peanut butter (crunchy or smooth)
2 kaffir lime leaves (optional)
2 tablespoons warm water
1 teaspoon fish sauce

Instructions

1. Heat oil in a small saucepan on low heat
2. Fry onion, garlic and ginger for about 2 minutes, until transparent
3. Add spices and cook a further 2 minutes to let the flavours release
4. Remove from heat
5. Add coconut milk, crushed lime leaves (optional) and peanut butter
6. Stir until well combined then bring back to the heat to warm through
7. Do not let it come to a boil. Once hot remove from heat
8. Add fish sauce and warm water, stir to combine and serve
Notes
Sauce is very versatile. It can be stored in the fridge for 5 days
Reheat in the microwave.
It will set firm, so just add a little extra warm water to thin it out
chili flakes can be added to this recipe if you would like an added boost of heat

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