Peanut Chile & Cilantro Sauce
This sauce is smooth, creamy and explodes with global flavors! It pairs nicely with chicken, lamb and even steak.
Peanut – Chile & Cilantro Sauce
By: Chef Judson Todd Allen
Preparation Time: 5 minutes
Cook Time: 5 minutes
1 medium green onion, finely chopped
1 lemongrass stalk
1 tablespoon garlic, finely chopped
1/2 cup coconut milk
1/4 cup olive oil
2 tablespoons Judson Todd Allen’s CHEF BLEND Hot Sauce
1 teaspoon crushed red pepper flakes
2 tablespoon Sriracha
1/4 cup crushed roasted peanuts
1 tablespoon peanut butter
2 tablespoons fish sauce
1/4 cup soy sauce
1/4 cup sweet chili sauce
1 tablespoon cilantro, finely chopped
Working with lemongrass can be daunting; however, it’s actually really simple. Remove the fibrous outer layers from the lemongrass and cut off the top third of the stalk and discard. Whack the remaining lemongrass with a knife.
In a sauce pan, combine onion, lemongrass, garlic, ginger, oil, crushed red pepper flakes. Cook until ingredients are soft (about 10-15 minutes). Add remaining ingredients except for the cilantro and bring to a slow simmer.
Remove from heat and transfer ingredients to a blender to puree. Lastly, stir in cilantro and serve as a dipping sauce, over noodles and veggies or with your favorite protein.