Serve as a dipping sauce with chicken satay, or toss with rice or noodles.
2 green onions, finely chopped
3 tablespoons grated peeled gingerroot
1 serrano chile, seeded and minced
1/3 cup creamy peanut butter
1/3 cup coconut milk
2 tablespoons lemon juice
2 tablespoons soy sauce
1 teaspoon granulated sugar
2 tablespoons chopped fresh cilantro
- Combine green onions, ginger, serrano chile and garlic in a small bowl. Whisk in peanut butter, coconut milk, lemon juice, soy sauce and sugar until smooth. Garnish with cilantro.
Makes 1 cup.