Author Notes: I was eating at a Thai restaurant on Saturday, and we were having chicken with peanut sauce. The sauce came on the side, and we were dipping chunks of chicken and vegetables in the sauce. My girlfriend immediately said “whoa, what about doing a peanut sauce fondue for this week’s Food52 contest?!” I had recently cooked up a delicious peanut sauce, so I modified it to be more like a “fondue” and bought a variety of vegetables to go in it. Enjoy! —lechef
Thai Peanut Sauce FonduePrint Recipe
- 1.5 cups smooth peanut butter
- 2 cups coconut milk
- 2 tablespoons sesame oil
- 3 tablespoons soy sauce
- 1-2 tablespoons hot sauce (I used Tabasco...to taste)
- 3 cloves garlic
- 1-2 minced green chili peppers (optional for more heat)
- 1/2 cup cilantro
- 1 lime, juiced
- 2 inch piece of ginger root, peeled and grated
- 2 chicken breasts, cubed
- 2 tablespoons olive oil
- assorted vegetables (see below) for dipping
- In a fondue pot (or regular pot if you do not have a fondue pot), combine the peanut butter, coconut milk, garlic, soy sauce, hot sauce, sesame oil, ginger, 1/4 cup cilantro, and peppers if you are using them. Stir well, and if the sauce is too thick (it should be the consistency of a thick batter) add more coconut milk.
- Warm the sauce over medium heat until heated through.
- Meanwhile, heat the olive oil in a heavy skillet and toss in the chicken cubes. Cook for 5-6 minutes, until cooked through.
- Serve the fondue with assorted fresh vegetables and the chicken for dipping. Suggested vegetables: Fresh green and red pepper, baby carrots, broccoli, cauliflower, snap peas, canned whole water chestnuts, canned baby corn. Try dipping a combination skewer into the sauce (like chicken, a whole water chestnut, and a slice of hot pepper on one stick). Have fun!
- This recipe was entered in the contest for Your Best Fondue