My mum taught me to do this when I was really young - it really is that easy but so so so good!
Ingredients:
Crunchy peanut butter - about 1/2 a jar
2 medium onions
4 cloves of garlic
A thumb of ginger (optional)
Coconut milk (mum never did this she just used water so again if you have it)
Water
Chilli to your liking (I usually use powdered but would use fresh if I had it)
1 Tbsp Sugar (brown if you have it)
1 Tbsp Lime juice (or lemon if you don't have it)
1 Tbsp Soy Sauce
Method:
1. Finely chop onions and slow cook until golden - add garlic and ginger half way through cooking (grated / minced / chopped)
2. Add the peanut butter and stir (careful it can burn quickly)
3. Add chilli and stir through then coconut milk and the sugar and keep stiring it in (takes a while to mix) then add water if you need to
4. Keep cooking on low (it catches easily) for as long as you can (gets better and better!) - you'll probably need to keep adding water as it thickens as it cooks. I love it really thick and gloopy but if I'm using it as a stirfry sauce I'll water it down so it is thinner.
5. Towards the end of cooking add the lime and soy sauce
6. Serve over chicken / beef sticks, veggies, rice (actually you'll want it on everything
) 7. If you are feeling fancy sprinkle some corriander
8. Enjoy!
@Bugglyboo
