Wednesday, March 6, 2013

Peanut Sauce

If you like Thai anything or spring rolls, make this sauce. Now. It makes a ton, so I kept it in the fridge and thew it on Pad Thai after we were done with our spring rolls. I actually had everything on hand, which was a miracle. I was licking my fingers. Could drink this stuff actually.

Found the recipe here.

Easy Thai Peanut Sauce Recipe: How to Make My Mom’s Thai Satay Sauce
Prep time:  
Cook time:  
Total time:  
Serves: 3.5 cups
  • One 13.5-ounce can of full-fat coconut milk
  • 2 ounces (approximately ¼ cup) of Thai red (mom’s preference and mine too) or Massaman curry paste (milder but flavorful) I used 3-4 T. Red curry paste. Comes in a tiny bottle. Found it at Raleys I think, but I'm sure WINCO would have it too
  • ¾ cup unsweetened (natural) creamy peanut butter (Do not use regular peanut butter. I use Smucker’s natural peanut butter — the kind that comes with natural peanut oil on top.) I used Adams brand. That's what we had in the cupboard
  • ½ tablespoon salt
  • ¾ cup sugar I think you could do less for sure. It was a bit sweet for me.
  • 2 tablespoons of apple cider vinegar or white vinegar (Do not use white wine, red wine, balsamic, or anything else — not even rice vinegar)
  • ½ cup water
  1. Put everything into a medium heavy-bottomed pot and bring to a very gentle boil over medium heat, whisking constantly.
  2. Let the mixture simmer for 3-5 minutes over low heat; be careful not to let the mixture scorch at the bottom of the pot.
  3. Take the pot off the heat, let the sauce cool down to room temperature (or slightly warmer), and serve the sauce with satay or fried tofu.
This peanut sauce keeps in a glass container in the refrigerator for weeks. Refrigerated sauce will thicken up considerably. All you have to do is thin it out with a little bit of water to desired consistency, reheat, and serve. The sauce also freezes beautifully. I prefer Maesri red curry paste. But you can also use Mae Ploy red curry paste (it’s hotter). A lot of people like to use massaman curry paste, and you can do that too. Originally, Mom used roasted peanuts, ground up in a mortar and pestle. For those who feel the use of natural peanut butter in this recipe is blasphemous, please feel free to go that route. But then, what is unsweetened, natural peanut butter if not roasted peanuts ground up into a paste? For those living in areas of the world where commercial natural peanut butter is not available, please grind up 12 ounces of roasted peanuts using whatever means most convenient for you. Then use the peanut paste in the same manner as peanut butter as directed.

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