- 1 jalapeño or other chili, finely chopped
- (or 2 tbsp chili paste)
- 3 cloves garlic
- 1 shallot (or equivalent of any onion)
- cooking oil
- 1 tsp turmeric (optional)
- ½ to 1 cup coconut milk
- ½ cup sugarless peanut butter
- 1 tbsp soy sauce
- 1 tbsp brown sugar (optional)
- ½ tsp sesame oil
Instructions :
Finely chop the pepper, garlic,
and shallot, or use a food
processor to make them into
a paste. (If you’re using chili
paste instead of a fresh pepper,
hold off on it for now.)
Splash some oil in a saucepan
on medium heat. Once it’s
warm, add the chili, garlic,
and shallot and sauté until
everything’s translucent. Add
the turmeric, coconut milk, and
chili paste if applicable.
Let it come to a boil, then turn
the heat down. Add the peanut
butter and soy sauce and stir to
combine. Once it’s all combined,
taste it and add whatever you
think it needs—but think about
the salt and spice in particular
