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Categories:
peanut oil onion garlic peanut butter chicken chili powder sugar curry powder shaosing wine coconut cream
Viewed: 7 - Published at: 6 months agoIngredients
- 3 tablespoons peanut oil
- 12 medium sized onion, very finely diced
- 2 garlic cloves, finely chopped (can use bottled minced garlic)
- 1 14 cups peanut butter (I prefer crunchy)
- 1 cup chicken stock or 1 cup beef stock
- 1 teaspoon chili powder (hot ground chilli powder not Mexican chili powder)
- 2 tablespoons sugar
- 1 teaspoon curry powder (as strong or mild as you prefer)
- 2 teaspoons shaosing wine or 2 teaspoons dry sherry
- 1 tablespoon coconut cream
Method
- Heat the peanut oil in a saucepan.
- Saute the onion and garlic un til softened.
- Add the wine, curry powder and chilli powder and simmer gentley for a minute or two.
- Blend in the stock, peanut butter, coconut cream and the sugar.
- Mix thoroughly and bring to a gentle boil.
- Remove from the heat.
- Serve as a dipping sauce or atop of cooked chicken or prawn skewers.
- Can be used to coat skewered meats during the last few minutes of cooking.
