Step 1

Peel and mince the shallot and ginger. Cut off the stem off the chili pepper and mince finely. For a less spicy peanut sauce, scrap out some of the seeds first, or omit the pepper.

Step 2

Heat the oil in a medium saucepan on medium heat.

Step 3

Add the shallot, ginger, and chili. Cook for 3-5 minutes, stirring regularly, until soft and fragrant.

Step 4

Add the coconut milk and simmer on medium low for about 3 minutes. Remove from heat and allow to cool for 15-20 minutes.

Step 5

In a blender, add the peanut butter, salt, and sesame oil. Add in the coconut milk mixture, including the cooked spices.

Step 6

Blend on medium speed for 3 minutes, stopping to scrap down the sides and stir as needed until smooth.

Step 7

Add the lime juice and pulse to blend.

Step 8

If needed, add 2-4 Tbsp. cold or room temperature coconut milk until desired consistency is reached.

Step 9

For best results, allow peanut sauce to sit for at least 1 hour before serving for the flavours to blend.

Step 10

Serve sauce slightly warm.