A workers' cooperative growing food on London's edge in the Lea Valley

Chilli Peanut Sauce

A great accompaniment to spring greens, any other greens, or indeed other vegetables.

2 tbsp oil
3 cloves garlic (finely chopped)
1 large onion (finely chopped)
4 chillies (finely chopped)
1 tbsp fresh ginger – grated
570ml (1 pint) coconut milk
285g (10oz) crunchy peanut butter
1 tbsp brown sugar
juice of ½ lemon
2 tsp soy sauce

Heat the oil in a large frying pan and sauté the garlic, onions, chillies and ginger until the onions are clear and tender, for about 10 minutes, over a low to medium heat. Stir often. Blend the coconut milk, peanut butter, sugar, lemon juice and soy sauce together in a jug then gradually add to the sauté, stirring after each addition. Keep the sauce simmering over a low heat for 10 minutes while it thickens, stirring frequently. Allow the sauce to cool a little before pour over your veg. Works well with greens steamed for 5-10minutes, served with rice or roasted, boiled or baked potatoes.

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