Summary

Ingredients

• 2 small cloves garlic, finely chopped
• 1 teaspoon coconut oil or sesame oil
• 1 teaspoon lime juice, alternatively lemon juice
• 1 can coconut milk, approx. 400 ml
• 1 teaspoon ginger, grated
• 3 tablespoon soy sauce, dark
• 0.5 ½ cube organic chicken broth
• 250 g peanut cream (peanut butter), oranic, unsweetened
• Cane sugar
• Cayenne pepper or chilli flakes or sambal oelek, depending on the heat you want

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Instructions

1. Braise the finely chopped garlic cloves in coconut or sesame oil, do not let them brown. Deglaze with the coconut milk and heat well on a low level. Add all other ingredients except the sugar, cayenne pepper, chilli flakes or sambal oelek. It can also be a little less or more ginger, depending on how spicy you like it. Melt the peanut butter well in the sauce and stir again and again with a whisk. Season with a little brown sugar, soy sauce, cayenne pepper, chilli flakes or sambal oelek. If the sauce is too runny for you, you can reduce it a little on a low level.
2. Goes well with poultry skewers or meatballs.