Asian Peanut and Coconut Milk Sauce (Marinade for Grilled Dishes)
Let me introduce you to my secret Asian sauce, an explosion of flavors that transforms any barbecue into an exotic feast. The peanut butter brings a creamy roundness, while the coconut milk softens everything with a tropical touch. Lime and ginger awaken your taste buds, and soy sauce adds that characteristic umami depth. You'll adopt it for your chicken skewers, grilled vegetables, or even as a dip for spring rolls. Quick to prepare, it keeps for 3 days in the fridge, but in my home, it never lasts that long!
Ingredients
- peanut butter (unsweetened)100 g
- coconut milk200 ml
- soy sauce (alcohol-free)3 tablespoons
- lime juice2 tablespoons
- honey (or maple syrup)1 tablespoon
- garlic (cloves, minced)2
- fresh ginger (grated)1 teaspoon
- sesame oil1 teaspoon
- chili (optional, for heat)1/2 teaspoon (powder)
- water (to adjust consistency)2 to 3 tablespoons
Instructions
- 1
In a medium bowl, whisk the peanut butter with the coconut milk until smooth.
- 2
Add the soy sauce, lime juice, honey, minced garlic, grated ginger, and sesame oil. Mix well.
- 3
If you like heat, stir in the chili powder. Adjust seasoning (salt, pepper) to taste.
- 4
Pour in 2 to 3 tablespoons of water to thin the sauce. Stir until creamy.
- 5
Taste and adjust the balance (more lime for acidity, more honey for sweetness). This marinade is ready to use.
- 6
Use it to marinate chicken, tofu, or vegetables for 30 minutes, then grill. You can also serve it as a dipping sauce.
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