I do not know how authentic this recipe is, but I do know it is delicious and versatile and great for using up veggies in stir fries or as dip. We also have a pork meatball recipe that this goes well with as a weird Asian “fusion” meatballs and pasta option.
So do what you like with it, except for serving it to people with peanut allergies. Don’t do that. That would be murder.
Cambodian Peanut Sauce
- 3 Tbsp. Sesame oil
- 6 garlic cloves
- 6 red chillies
- 1 1/2 cups finely chopped roasted peanuts (unsalted, preferably)
- 1 can coconut milk
- 1/3 cup hoisin sauce
- 3 Tbsp. soy sauce
- 3 Tbsp. sugar
Note: you will want to have all the ingredients chopped and ready before you start cooking the sauce because it cooks pretty fast and you don’t want it to scorch.
- Heat oil over medium low heat and add garlic and chillies, cooking them just until golden.
- Add peanuts and stir and cook until they are golden and shiny from the oil releasing. Careful to keep the heat low so they don’t scorch.
- Stir in the coconut milk, sauces and sugar. Bring to a boil and reduce heat. Simmer until it thickens slightly and you can see specks of oil on the surface.