Ingredients:
- 2 cups coconut milk
- 1/4 cup chopped unsalted dry-roasted peanuts
- 2 Tbs. all-natural creamy peanut butter
- 2 Tbs. Asian fish sauce
- 1 Tbs. seedless tamarind paste, or 1 tsp. fresh lime juice
- 2 Tbs. firmly packed light brown sugar
- 1 1/2 tsp. green curry paste
- 1 tsp. paprika
- 1 garlic clove, finely minced, then crushed to a paste
Directions:
In a saucepan over medium heat, combine the coconut milk, peanuts, peanut butter, fish sauce, tamarind paste, brown sugar, curry paste, paprika and garlic. Bring to a gentle simmer, stirring constantly to blend the ingredients thoroughly. Continue to cook, stirring occasionally, until thickened and reduced by half, 15 to 20 minutes. Remove from the heat. Serve warm or at room temperature. Makes about 2 cups.
Adapted from Williams-Sonoma Grill Master, by Fred Thompson (Weldon Owen, 2011).
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Rated 5 out of
5
by
Norcal Eats from
Not so spicy, but delicious.
I ended up adding about 2-3 teaspoons of sriracha to this because the recipe as written wasn't spicy enough for us. It might have been because my curry paste wasn't as spicy, so maybe check before adding. I also love using this sauce as a quick 10 minute marinade on boneless chicken thighs before grilling, and then as a dipping sauce to the chicken satay. This is really yummy.
Date published: 2022-09-13