Prep 8 mins
Cook 2 mins
The sauce served with potstickers and on the Thai chicken wrap at the Betty Rock Cafe. Makes a great dipping sauce for chicken or pork satay.
- 1 tablespoon peanut oil
- 3 -4 tablespoons gingerroot, grated
- 4 tablespoons garlic, minced
- 3 tablespoons fish sauce
- 1 cup prune, pitted
- 8 tablespoons panang curry paste (red curry)
- 2 (14 ounce) cans coconut milk
- 1⁄2 cup dark brown sugar
- 1⁄3 cup creamy peanut butter
- 2 teaspoons red pepper flakes or 2 teaspoons cayenne pepper
- 1 cup water or 1 cup chicken stock
- 1 1⁄2 tablespoons curry powder
- 3⁄4 tablespoon turmeric
- 2 tablespoons lemon juice
- 1 1⁄2 tablespoons rice wine vinegar or 1 1⁄2 tablespoons cider vinegar
- In a small skillet, over medium heat, combine peanut oil, ginger, garlic, and fish sauce, and sauté for 1 minute.
- Add prunes, curry paste, coconut milk, brown sugar, peanut butter, and red pepper flakes, and simmer for another minute.
- Then add water and transfer mixture to a food processor.
- Add curry powder, turmeric, lemon juice, and vinegar, and purée until well blended.
- If the sauce is too thick, add a little more coconut milk or peanut oil until it reaches the consistency you want.