- 2 tablespoons vegetable oil
- 2 to 3 shallots, finely chopped (about ½ cup)
- 2 cloves garlic, minced
- 1 tablespoon minced peeled fresh ginger
- 1 to 2 Thai chiles or serrano or jalapeño peppers, seeded and minced (for a hotter sauce, leave the seeds in)
- 1 teaspoon ground coriander
- ¾ cup coconut milk
- ¾ cup chunky peanut butter
- 2 tablespoons soy sauce or Asian fish sauce, or more to taste
- 1 tablespoon fresh lime juice, or more to taste
- 2 teaspoons sugar
- ½ teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh cilantro
- Heat the oil in a wok or deep saucepan over high heat. Add the shallots, garlic, ginger, chile(s), and coriander and stir-fry until golden brown, about 3 minutes, stirring with a wooden spoon.
- Stir in the coconut milk and bring to a boil. Stir in the peanut butter, soy sauce, lime juice, sugar, and black pepper, reduce the heat to medium, and let simmer until thick and richly flavored, about 5 minutes. Stir in the cilantro and cook for 1 minute. Taste for seasoning, adding soy sauce and/or lime juice as necessary. Serve at room temperature. The sauce can be refrigerated, covered, for up to 3 days. Let return to room temperature and stir to recombine before serving.