Betty Rock's Thai Peanut Sauce
- Ready In:
- 10mins
- Ingredients:
- 15
- Serves:
-
12
ingredients
- 14.79 ml peanut oil
- 44.37-59.16 ml gingerroot, grated
- 59.16 ml garlic, minced
- 44.37 ml fish sauce
- 236.59 ml prune, pitted
- 118.32 ml panang curry paste (red curry)
- 2 (793.78 g) can coconut milk
- 118.29 ml dark brown sugar
- 78.78 ml creamy peanut butter
- 9.85 ml red pepper flakes or 9.85 ml cayenne pepper
- 236.59 ml water or 236.59 ml chicken stock
- 22.18 ml curry powder
- 11.09 ml turmeric
- 29.58 ml lemon juice
- 22.18 ml rice wine vinegar or 22.18 ml cider vinegar
directions
- 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.
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RECIPE SUBMITTED BY
littleturtle
United States