To R, the Chicken Satay I posted yesterday tastes good. He loves it. But if I take the extra time to whip up the peanut sauce so he can dip the skewers, then he is over-the-moon excited.

This peanut sauce compliments the chicken perfectly, but it can be used as a condiment on other things too. You can even thin it out with extra coconut milk and use it as a dressing.

The cool thing is that this recipe uses some of the same ingredients as the Satay, so you’ll get double duty out of any new food items you may purchase.

Peanut Sauce (to use with yesterday's post on Chicken Satay)

2 teaspoons fresh ground ginger
1 jalepeno, seeded and minced
1 clove garlic, minced
2 green onions, chopped fine
1/3 cup peanut butter
½ cup light coconut milk
2 tablespoons fish sauce (or soy sauce)
1 tablespoon fresh lime juice
2 teaspoons sugar
2 tablespoons chopped cilantro

Combine in a sauce pan, bring to a simmer, cook for a few minutes, let cool, thin with more coconut milk if desired.

Makes about 1 cup of sauce.

SPC