Peanut Dipping Sauce


  • 1 tablespoon vegetable oil
  • 1 large clove garlic
  • 1 or more bird's eye chilies
  • 3 ounces roasted peanuts (1 tablespoon chopped, the
  • rest finely ground)
  • 1 cup chicken stock
  • 1/3 cup canned unsweetened coconut milk
  • 1 tablespoon hoisin sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon sugar


  • Heat the oil in small saucepan over medium heat. Stir fry the garlic and chilies until fragrant, about 5 minutes. Add the ground peanuts and stir until they give up some of their natural oil, about 5 minutes more.
  • Add the chicken stock, coconut milk, hoisin sauce, fish sauce and sugar and bring just to a boil over medium heat. Reduce the heat to low and cook until the oil from the peanuts starts surfacing, about 15 minutes. Transfer sauce to a heatproof serving boil, garnish with chopped peanuts, and serve.


  • Yield:
  • "2 cups"
  • SOURCE: Corinnne Trang