Peanut Curry Sauce Recipe: A Versatile Thai Delight for Dipping and Marinating

Peanut curry sauce is a versatile addition to your culinary repertoire. This sauce can be used as a dip or a dressing, and it pairs well with grilled meats. You can also thin it with water for marinating. The recipe is simple and takes about 30 minutes to prepare, serving two people.

• ¾ cup (about 170 ml) roasted peanuts (unsalted)
• 4 cups (about 1 L) coconut milk (unsweetened)
• 2 tbsp (about 30 ml) red curry paste
• 2 tbsp (about 30 ml) sugar
• 3 tbsp (about 45 ml) lemon juice
• 3 tsp (about 15 ml) fish sauce

• Saucepan
• Chopping board
• Knife or grinder

Procedure

1. Chop or grind the peanuts into a fine meal.
2. Heat half of the coconut milk in a medium saucepan on high heat. Add the red curry paste and stir until it dissolves. Continue heating for about 10-12 minutes without stirring, until the oil from the coconut milk rises to the top.
3. Reduce the heat to medium-high and add the ground peanuts. Stir in the remaining coconut milk and bring it to a full boil. Then, reduce the heat and add sugar, lemon juice, and fish sauce.
4. Cook for another 15-20 minutes, stirring occasionally, until the sauce thickens and the oil rises to the surface again.
5. Remove from heat and let it set for about half an hour. Stir to blend in any oil that has risen. The sauce should be slightly thinner than peanut butter. If it's too thick, add a teaspoon of water or coconut milk.

Nutritional Values

This peanut curry sauce is rich in flavour and easy to make. It combines the creaminess of coconut milk with the nutty taste of peanuts and a hint of spice from red curry paste. Adjust the thickness by adding water or more coconut milk as needed. Enjoy this delightful sauce with your favourite dishes!