• Tweet

• Tweet

Ideal with Satay
Red Curry Paste Meets Coconut Milk

Coconut Milk, Canned

Peanut Sauce is very popular in Southeast Asian, and there are many versions. Here is one from Thailand that is commonly used in Thai cooking with dishes like Satays.  It is easy to make.

Besides Satays, this versatile Thai Peanut sauce can be served with other appetizers like Rice Crackers, as a dressing for Noodles or with dishes like Soft Shell Crabs. And it’s good to dress a variety of cooked vegetables.

There is an interesting Indonesian Peanut Sauce served with Sate and Gado Gado Salads in that country.

Peanut Sauce

Thai

Ingredients:

Fish Sauce

½ cup shelled, unsalted, roasted Peanuts
1 tablespoon Peanut oil or other vegetable oil
2 teaspoons Red Curry Paste
1 teaspoon Sugar
1 cup unsweetened Coconut Milk
2 teaspoons Fish Sauce
1 tablespoon fresh Lime Juice

Method:

Limes

Grind the Peanuts in a mortar or food processor.  Set aside.

Heat the Oil in a medium saucepan over low heat.  Add the Curry Paste and stir for about 12 minute. then whisk in the Sugar, Coconut Milk, and Peanuts,

Bring to a boil, whisking constantly.

Remove from heat and whisk in the Fish Sauce and Lime Juice.

Serve at room temperature.  This recipe makes about a cup and a third of sauce.

Deva, Thailand, 15th cent.

###