Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oil in a small pan and fry the shallots until soft. Add the chilli flakes and fry for another minute over a very low heat. Add the sugar and soy sauce, and stir until the sugar dissolves.
Gradually stir in the peanut butter, followed by the coconut milk, until everything is incorporated. Heat gently to a simmer, then stir in the lime juice.
Spoon the sauce into jars while it is still hot – it will solidify slightly as it cools (how much depends on the type of peanut butter used). Store in the fridge for up to a week, or in the freezer for three months. Warm the sauce through to use in a stir-fry, as a dip or as a dressing for steamed vegetables.