This is a classic sauce for satay drizzling & dipping. Roasted peanuts and sweet coconut milk get a boost from the sour tamarind and spicy curry paste. Imagine this sauce instead of ketchup the next time you serve up a quick Tuesday night chicken breast or pork chop. Make lots. It keeps in the fridge for about a week or so.
- 2/3 cup (160 ml) roasted peanuts
- 1 tbsp (15 ml) vegetable oil
- 1 tbsp (15 ml) Thai red curry paste (store-bought)
- 1 cup (250 ml) coconut milk
- 3 tbsp (45 ml) finely grated or chopped palm sugar
- 1/2 tsp (2.5 ml) tamarind paste
- Grind the peanuts in a food processor until smooth.
- Heat the oil in a wok or skillet over medium heat. Sauté the curry paste for 30 seconds, or until fragrant. Gradually add the coconut milk, stirring and let simmer for 2 to 3 minutes. Add the peanuts, palm sugar and tamarind paste. Continue simmering and stirring for 3 to 4 minutes, or until desired consistency.