RCI-SN.004.0002.001
Peanut Sauce
Peanut Sauce from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- (about 170 mL) roasted peanuts (unsalted)¾ cup
- (about 1 L) coconut milk (unsweetened)4 cups
- (about 30 mL) red curry paste2 tbsp
- (about 30 mL) sugar2 tbsp
- (about 45 mL) lemon juice3 tbsp
- (about 15 mL) fish sauce3 tsp
Method
1
Chop or grind peanuts into a fine meal.
2
Heat half the coconut milk in a medium saucepan on high heat, and add red curry paste. Stir until curry paste is dissolved and then continue to heat on high for 10 - 12 minutes (not stirring) until the oil from the coconut milk has risen to the top.
3
Decrease heat to medium-high and add ground peanuts. Stir and add the rest of the coconut milk, bring to a full boil then decrease heat, add the sugar, lemon juice and fish sauce.
4
Continue to cook (stirring occasionally) for 15-20 minutes, until the sauce has thickened and the oil has risen to the surface again.
5
Take off heat and let set for about half an hour. Stir to blend in the oil that has risen, the sauce should be not quite as thick as peanut butter. If it seems too thick add about a teaspoon of water or coconut milk.