She was caught red-handed and she knew it.
I ran into the kitchen after the party had moved to the backyard and there she was in all her glory, emitting a moan of almost sensual ecstasy, leaning over the counter in what some might have considered to be very nearly a provocative pose.
My noisy entry startled our damned attractive friend (let’s just call her LB, and wife of training mate MB) enough to make her bump her 4-month pregnant belly on the counter and smear a streak of Thai Peanut Sauce across her cheek.
We stared at one another quizzically for a moment and she simply offered up “I’m just here for the peanut sauce” as a matter of explanation. She then wordlessly reached into the drawer, handed me a spoon and moved the bowl midway between us.
We enjoyed a laugh (loudly enough to arouse her husband’s curiosity in fact) and stood at the counter and scraped every drop of this great Peanut Sauce from the bowl.
Haven’t seen LB in years, though we enjoyed yet another batch of this Thai inspired (the coconut milk) peanut sauce with chicken satay hot off the grill this past week. There are a million peanut sauce recipes out there, for sure, but we keep coming back to this for its deep array of flavors and (for the most part) quick and easy prep.
It really is good enough to just eat right out of the bowl.
Cut up your chicken breasts or thighs, brush with soy sauce and lime juice and you’re ready to roll; go uptown with our Ginger Sesame Chicken Satay when you need to.
2 garlic cloves, minced
1 and 1/2 tbsp. fresh ginger, minced
2 Thai or serrano peppers, seeded, minced
1 jalapeno pepper, seeded, minced
4 scallions, green and white parts, minced
2/3 cup + coconut milk
2/3 cup chunky peanut butter
2 tbsp. soy sauce
2 tbsp. fish sauce
2 tbsp. + fresh lime juice
1 and 1/2 tbsp. sugar
1/3 cup fresh chopped cilantro (haters leave it out)
Mix it up. Combine all ingredients (note the cilantro is optional) in a medium saucepan; stir to mix well. While stirring over medium heat, bring just to a boil, reduce heat and simmer slowly for 15 to 20 minutes.
You’re looking for a pourable sauce here; we usually end up add a bit more coconut milk it seems.
Remove from the heat, stir a minute or two to cool and taste; add more soy sauce, fish sauce, lime juice or sugar to bring the sauce to your personal ideal.
Serve with your favorite chicken or beef satay. Or just a big spoon.
Enjoy.
