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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 2 |
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This is a perfect sauce to pour over fish, chicken, rice and noodle dishes. One of my friends even likes to pour it over waffles, but I don't recommend that, she's a little nutty. It makes a good dip for chicken fingers, shrimp rolls (what can't it do?) I make extra large batches and give some away bottled. Ingredients:
1 cup chicken stock |
1/2 cup crunchy peanut butter |
2 tablespoons tamarind pulp |
1 small fresh red chile pepper, finely chopped |
1 teaspoon minced fresh ginger root |
1 teaspoon garlic, minced |
1 tablespoon hoisin sauce |
1 tablespoon fish sauce |
4 teaspoons coconut cream concentrate |
2 teaspoons soy sauce |
Directions:
1. Whisk together the chicken stock, peanut butter, tamarind, chile pepper, ginger, garlic, hoisin, fish sauce, coconut cream, and soy sauce in a saucepan. Bring to a simmer over medium-high heat, then reduce heat to medium-low, and simmer 5 minutes more. Serve hot.
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