Tuesday, October 26, 2010
Thai Peanut Sauce
It should come as no surprise to anyone that I love food. I will happily devour almost any kind of food that you place in front of me. There are two exceptions, only two things that I cannot stand to eat even the tiniest bit of: nutmeg and curry. My husband is really disappointed that I don't like curry because he loves Thai and Indian food, and it almost always has curry in it. I've been working on my aversion to curry, and I've found that I actually don't mind it is some things, as long as it's not too overpowering.
Enter this sauce. My neighbor brought us some of this with some sticky rice a few weeks ago. I thought it looked a little weird, but I tried a bite...and another...and another. I ate more for lunch the next day. And the next day. And I have literally dreamed about it several times since. She was nice enough to not only give me the recipe, but bring us MORE of it last week. (Seriously, we have the best neighbors ever!)
Normally I don't particularly care for peanut butter, coconut, or curry, so it is a testament to the amazingness of this sauce that I can't get enough of it when it includes all three of those ingredients. I know the ingredients sound a little strange together, but trust me, it is the perfect balance of sweet, spicy, salty, and savory. I love this straight-up on top of rice, or served with chicken and veggies. Enjoy!
Thai Peanut Sauce
1 1/2 cups coconut milk
2 Tb. red curry paste
1/4 cup + 2 Tb. granulated sugar
1/4 cup fish sauce
2 Tb. tamarind liquid (or substitute brown sugar)
5 - 7 Tb. chunky peanut butter (natural peanut butter with no added sugar is recommended)
1. In medium saucepan, heat coconut milk over medium heat. Stir in curry paste and mix well to break up the paste into small pieces.
2. When the milk/curry mixture heats up and red oil is simmering on the top, stir in remaining ingredients. Boil until desired thickness is reached (about 2 - 5 minutes). Serve with rice, chicken, veggies, etc. as desired.