This is my go-to recipe when I don’t have any spoons left in my day but need a hot meal at the end of it. Honestly, I made this tonight sitting in a chair in front of the stove!
It’s nutty, spicy, and a little sweet. You can definitely adjust the ingredients to your personal taste; this is just how I like mine. All you have to do is shake a can and then stir!
I eat this with just rice most of the time, but it is delicious over green salads or on top of meat, too! When I have the money, I like to have it with rice and shrimp or flash-fried chicken thighs!
Tools you’ll need:
- A frying pan
- A stovetop or hot plate
- A spoon or spatula to stir your sauce
- Something in which to store the extra so it can go in the fridge (unless you’re cooking for multiple people, you’ll probably have extra!)
Ingredients (serves ~3 right away, or can be saved):
1) 1-13.5 fl oz (400 ml) can of coconut milk (the creamier, the better! I use Goya or Chaokoh brands)
***Cream of coconut is NOT the same as coconut milk! Cream of coconut is sweet and sticky and will ruin your supper! Make sure that you have coconut milk before you start cooking!***
2) 1 - 2 tablespoons of peanut butter (I prefer crunchy, but smooth works too!)
3) ~ 5-second squeeze of sriracha chili sauce
4) about 1/2 a teaspoon of chili garlic paste
5) ~ 2-second pour of kecap manis (sweet soy sauce)
1) Shake your coconut milk can! Most of them have those easy-pull tabs so you don’t even have to use a can opener.
2) Put your frying pan on med-high heat.
3) Scoop the peanut butter into the pan. When it starts to melt, add the entire can of coconut milk and stir until the peanut butter is entirely melted and incorporated.
4) Add the sriracha, chili paste, and kecap. Stir until they’re incorporated. Taste your sauce, and adjust the ingredients to your liking.
5) Pour it over whatever you want!
As the sauce continues to heat, it reduces and thickens. I like it a little thick, like hot fudge consistency, to add to rice dishes - but thin is good, too! It will also thicken a bit after it’s been in the fridge.
Now you have a filling and delicious sauce to use with just about anything!
- When serving with rice and meat, cilantro compliments this sauce very well.
- If you serve it over rice and have leftovers, it absorbs into the rice and is even more yummy the next day!
Please let me know how you like it! I’d also love to hear other people’s alterations, so I can try them for myself!