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

Peanut – Chile & Cilantro Sauce

By: Chef Judson Todd Allen

Serves: 2
Preparation Time: 5 minutes
Cook Time: 5 minutes


Cooking Instructions
  • 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.