Makes 1 ½ cups
1 tablespoon canola oil
1 shallot, finely chopped
1 garlic clove, minced
2 teaspoons finely grated peeled fresh ginger
1/2 cup unsweetened coconut milk
1/2 cup all-natural creamy peanut butter
1/4 cup fresh lime juice
1 1/2 tablespoons soy sauce
2 teaspoons light brown sugar
1/2 teaspoon crushed red pepper
1/2 teaspoon ground coriander
1/8 teaspoon ground cinnamon
3 dashes of Worcestershire sauce
In a large skillet, heat the oil. Add the shallot, garlic and ginger and cook over moderately low heat, stirring occasionally, until softened, about 3 minutes. Reduce the heat to low. Add the coconut milk, peanut butter, lime juice, soy sauce and 1/4 cup plus 2 tablespoons of water and whisk until blended. Whisk in the sugar, crushed red pepper, coriander, cinnamon and Worcestershire sauce; if a thinner sauce is desired, whisk in a little more water. Transfer the sauce to a medium bowl and season with salt and black pepper.
MAKE AHEAD The sauce can be refrigerated for 1 week. SERVE WITH Use this sauce on chicken skewers, beef satay or warm noodles.