Peanut Satay Sauce
Adapted from Vegetables on the Grill by Kelly McCune
  • 2 tablespoons peanut oil
  • ½ of a medium-sized white onion, minced
  • 1 garlic clove, minced
  • 2 teaspoons curry powder
  • 1 cup canned coconut milk
  • 1 tablespoon soy sauce
  • 1 tablespoon brown sugar
  • ½ teaspoon minced dried red chili pepper
  • 1 tablespoon minced fresh lemongrass (the tender inner stalks)
  • ½ cup unsalted crunchy peanut butter
  1. Heat oil in a small skillet over medium-high heat. Cook onion, garlic and lemongrass together until soft and the onion is transparent. Add the curry powder and cook for another 30 seconds. Add the coconut milk, soy sauce, brown sugar, dried chili pepper, lemongrass and peanut butter. Cook over very low heat, stirring frequently, for 5 minutes or until slightly thickened.
Recipe by This Week for Dinner at