From the makers of our favourite peanut butter comes Pic's peanut oil — and we love it. The oil is made from food grade hi-oleic peanuts and is cold pressed, ensuring it is full of flavour and natural antioxidants. There's nothing rancid about this oil and it will transform your dishes. It makes an exceptional peanut sauce and stir-fry and the high smoke point makes it great for frying in general. Use it to make Aaron's peanut sauce or this version to serve with grilled beef or try it as part of a simple gado gado for a tasty midweek meal.
Ingredients
| 1 clove | Garlic, minced |
| 1 | Red chilli, finely chopped |
| 2 tsp | Peanut oil |
| 1 Tbsp | Brown sugar |
| 2 | Kaffir lime leaves, gently crushed |
| ¾ cup | Peanut butter, crunchy (Main) |
| ¾ cup | Coconut milk (Main) |
| ¼ cup | Water |
| 1 | Lime, or lemon, freshly juiced, use up to 2 |
| 1 to taste | Salt, or fish sauce |
AdvertisementAdvertise with NZME.
Directions
- Gently fry garlic and chilli in peanut oil until garlic is fragrant. Add sugar and kaffir lime leaves and stir for 30 seconds, then add peanut butter and continue stirring until peanut butter softens and warms up. Gradually add coconut milk then water, stirring well to combine. Continue stirring and allow mixture to simmer for 5 minutes. Sauce will darken and may split.
- Remove from heat, add the juice of 1 lemon or lime, then taste and add more if you like. Season with salt or fish sauce to taste. Discard surface oil if you like. Cover sauce and keep warm until serving.
