Coconut Peanut Sauce | Blue Flame Kitchen

Ingredients

• ​2/3 cup well-stirred canned coconut milk
• 3 tbsp soy sauce
• 1 tbsp tamarind paste or fresh lime juice
• 1/2 tsp packed golden brown sugar
• 1 1/2 tbsp chopped lemon grass stalk or 1 tsp lemon grass paste
• 1 tbsp chopped shallot
• 2 tsp chopped fresh ginger
• 1/4 Thai red or green chile pepper, seeded and chopped
• 2 tsp peanut oil or canola oil
• 1/2 cup unsalted blanched peanuts, toasted