Thai Peanut Butter Sauce

Recipe Ingredients

1/4 cup	59ml	Peanut oil
2		Garlic
1		Onion - blendered with the garlic
1/2		Ground red chile pepper - (your choice of fire)
3		Kaffir lime leaves - or grated zest of 1 fresh lime.
1/2 teaspoon	2.5ml	Curry powder
1 tablespoon	15ml	Chopped fresh lemon grass
1 cup	237ml	Coconut milk
1/2 cup	118ml	Milk
1 teaspoon	5ml	Ground cinnamon
3		Bay leaves
2 teaspoons	10ml	Tamarind paste
1 tablespoon	15ml	Fish sauce - (purchased at asian markets, amount varied by brand and taste), up to 3
3 tablespoons	45ml	Dark brown sugar
3 tablespoons	45ml	Lemon juice
1 cup	198g / 7oz	Chunky peanut butter

Recipe Instructions

Heat the oil in a skillet to medium-high heat and saute garlic, onion, chile, lime leaves or zest, curry powder and lemon grass for 2 to 3 minutes. Then stir in coconut milk, milk, cinnamon, bay leaves, tamarind sauce, fish sauce, brown sugar, lemon juice and peanut butter. Mix ingredients well, reduce heat and cook, stirring frequently, until sauce thickens. This takes about 30 minutes. Remove bay and lime leaves and serve. Do not let sauce stick and burn to bottom of pan.

Adapted from Keo's Thai Cuisine, Keo Sananikone, Ten Speed Press. 1986

I like to blender the onion and garlic so the sauce is smooth in texture. You can also mince if you like chunks in your sauce.

Source:
the California Culinary Academy

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.