Thai spicy peanut sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| BAMBERGER | ||
| ½ | cup | Coconut milk |
| 2 | tablespoons | Red curry paste |
| ½ | cup | Chunky-style peanut butter |
| ½ | cup | Chicken stock |
| 3 | tablespoons | Brown sugar |
| 2 | tablespoons | Tamarind liquid -- or |
| Squeezed lime juice | ||
| 1 | tablespoon | Fish sauce |
| ½ | teaspoon | Salt |
Directions
Warm the coconut milk in a small saucepan over medium heat. Stirring occasionally, heat the milk until it reaches a gentle boil and tiny beads of oil glisten on the surface, about 5 minutes. Add the curry paste and stir occasionally until it dissolves into the coconut milk and releases its fragrance, about 3 minutes. Add the peanut butter, chicken stock, and sugar and cook gently until the sauce is smooth, about 5 minutes.
Remove from the heat and stir in the remaining ingredients.
From Ed Bamberger. MM:MK VMXV03A.
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