Wednesday, March 30, 2011

Peanut Sauce-from Thailand

Hi! I lived in Thailand for 10 years and learned from those who served in our home as cooks. The lowly peanut rises to its heights in the Thai peanut sauce
This is my easiest recipe for peanut sauce:
I did not like the one in NT
this is a mild version:
1 can cocoanut cream (savoy)(reserve 1/4 cup if you are making Satay to keep the meat moist)
1T red curry paste
1T roasted chili paste
1T dk brown sugar
1/2 c chunky peanut butter (can use smooth)
1T lemon juice (Tamarind juice preferred)
nampla to taste (or salt)
Stir fry on medium heat: pastes with a small amount of cocoanut cream, when aroma rises stir in cocoanut cream, when bubbly add peanut butter and brown sugar. when incorporated and bubbly turn off.( if you are using right away stir in lemon and add nampla to taste) serve immediately. Peanut sauce can be thinned with chicken stock if you are wanting a thinner sauce to use over greens. if you are serving with satay you can let it come to room temp and serve with the grilled meat. See how easy this is? Hope to get a vdo of this soon :)

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