Indonesian-style Peanut Sauce

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2 tbsp avocado oil

1 large or 2 medium shallots, small dice

5 garlic cloves, small dice

1 ½ Fresno chilis, small diced

1 ½ cups coconut milk

¾ cup crunchy peanut butter

2 tbsp dark soy sauce

2 tbsp sweet soy sauce or kecap manis (sub with regular soy sauce)

2 tbsp lime juice

Dice the shallots and Fresno chilis.
In a medium heat pot, add a little neutral oil and cook the shallots for about 7 minutes or until slightly golden brown.
Add the garlic and cook for a minute.
Add the diced Fresno chilis and cook for another minute.
Add the coconut milk, dark soy sauce, sweet soy sauce, and crunchy peanut butter. Mix well.
Let the sauce heat up and thicken.
Finish with the lime juice. Add more water if the sauce is too thick.