Post by Loupy on Apr 16, 2015 19:35:39 GMT -7
5-Minute Thai Peanut Sauce
From: Mel @ www.melskitchencafe.com/
Keep in mind this is a Thai-style version of peanut sauce which can be different in flavor from peanut sauces in Chinese or other cuisines. It’s sweeter (even though I cut the sugar down considerably from the original) and creamier and perfect for, say, a Thai chicken satay dish which usually requires a little peanut sauce for dipping.
Yield: Makes about 3 1/2 cups of sauce
Ingredients
1 (13- or 14-ounce can) coconut milk, light or regular
3-4 tablespoons red curry paste
1 cup natural unsweetened creamy peanut butter
3 tablespoons low-sodium soy sauce
1/4 cup sugar or honey
2 tablespoons white vinegar or rice vinegar
1/2 cup water
1/2 teaspoon sesame oil
Directions
Whisk together all the ingredients in a saucepan and bring to a simmer.
Cook, stirring often so it doesn't scorch, for 2-3 minutes.
Let the sauce cool slightly.
Transfer it to a container or jar, cover, and keep in the refrigerator for several weeks.
From: Mel @ www.melskitchencafe.com/
Keep in mind this is a Thai-style version of peanut sauce which can be different in flavor from peanut sauces in Chinese or other cuisines. It’s sweeter (even though I cut the sugar down considerably from the original) and creamier and perfect for, say, a Thai chicken satay dish which usually requires a little peanut sauce for dipping.
Yield: Makes about 3 1/2 cups of sauce
Ingredients
1 (13- or 14-ounce can) coconut milk, light or regular
3-4 tablespoons red curry paste
1 cup natural unsweetened creamy peanut butter
3 tablespoons low-sodium soy sauce
1/4 cup sugar or honey
2 tablespoons white vinegar or rice vinegar
1/2 cup water
1/2 teaspoon sesame oil
Directions
Whisk together all the ingredients in a saucepan and bring to a simmer.
Cook, stirring often so it doesn't scorch, for 2-3 minutes.
Let the sauce cool slightly.
Transfer it to a container or jar, cover, and keep in the refrigerator for several weeks.
