There are many versions of this tasty peanut sauce. This one is very easy and it tastes delicious drizzled over grilled or barbecued skewers of chicken. For parties, spear chinks of chicken with toothpicks and arrange around a bowl of warm sauce.
Serves 4
Ingredients:
scant 1 cup coconut cream
4 tablespoons crunchy peanut butter
1 teaspoon Worcestershire sauce
Tabasco sauce, to taste
fresh coconut, to garnish (optional)
Method:
- Pour the coconut cream into a small saucepan and heat it gently over low heat for about 2 minutes.
- Add the peanut butter and stir vigorously until it is blended into the coconut cream. Continue to heat until the mixture is warm but not boiling hot.
- Add the Worcestershire sauce and a dash of Tabasco to taste. Pour into a serving bowl.
- Use a potato peeler to shave thin curls from a piece of fresh coconut if using. Sprinkle the coconut on the dish of your choice and serve immediately with the sauce.
Cook's Tip
Thick coconut milk can be substituted for coconut cream, but be sure to buy an unsweetened variety for this recipe.
Source: France, Christine. 2007. The Complete Guide to Make Sauces. Hermes House: London.
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