I love making this sauce because it’s so versatile. It works well as a marinade for chicken or beef, but you can also use it as a dipping sauce for skewers, dumplings, or potstickers. At Project Angel Heart, we serve it with a ginger spiced chicken breast and rice. I hope you enjoy!
Yield: 3-4 cups
- 2 tablespoons canola oil
- 2 onions, chopped
- 3 cloves garlic, whole
- 2 tablespoons ginger, minced
- 1 can (15 oz) coconut milk
- 3/4 cup peanut butter
- 2 tablespoons soy sauce
- 1 teaspoon mirin
- 2 teaspoons lime juice
- 2 tablespoons cilantro, chopped
- kosher salt
- black pepper
Place a two-quart sauce pot on the stove on medium heat. Add the oil, onions, and garlic cloves. Let cook for 3-5 minutes, or until they start to get some color.
Add the ginger and saute for 1-2 minutes, until fragrant.
Add the coconut milk, peanut butter, soy sauce, and mirin. Use a whisk to help incorporate the peanut butter.
Bring the sauce to a simmer and reduce heat to low. Let simmer for 15 minutes, then remove from the heat.
Transfer the sauce to a blender pitcher and add the lime juice and cilantro.
Puree the sauce until smooth. Do this in two batches to make sure the blender is not too full.
Transfer the sauce to a container and taste. Add salt and pepper to taste. Note that the soy and peanut butter are both high in sodium, so it’s best to taste before adding more.
Let the sauce cool and it’s ready for use. It will keep 7-10 days in the refrigerator.
Brandon Foster began his life in the kitchen at the Best Western in Frisco, Colorado, almost 18 years ago. His passion for ingredients and drive to learn technique led him down the mountain to Denver, where he worked in two of Denver’s most fondly remembered restaurants, The Fourth Story and Mel’s. He joined the crew at Vesta in 2005 as a line cook and became executive chef in 2010, focusing on getting back to the roots of cooking through charcuterie and seasonal ingredients. Ultimately, Chef Brandon’s career highlights centered on events like Plates for the Peak, Invest in Kids, and James Beard Foundation dinners where he could play a role in helping people in need- a passion that led him to Project Angel Heart in 2016. Outside the kitchen, Chef Brandon enjoys spending time skiing, camping, golfing, and eating with his wife Larissa and their three kids.