Rianne's Satay Sauce


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2 tablespoons peanut oil
2 cloves garlic, roughly chopped
2 big stalk fresh lemon grass, tough outer bits removed, roughly chopped
2 inch piece of fresh ginger, minced
1 cup coconut milk
1 cup natural peanut butter
1 tablespoon sugar
1-1/2 tablespoons sesame oil
4 tablespoons soy sauce
2 tablespoons fresh lime juice
2 tablespoons rice vinegar
small bunch of cilantro, coarsely chopped


In a medium sauce pan over low heat, gently sweat garlic, lemongrass, and ginger, until softened and fragrant. Add coconut milk. Whisk in peanut butter. Stir in remaining in gradients. Gently cook about 15 minutes. Place in blender and process until smooth. Add hot water if the sauce seems too thick.

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