Spicy Peanut Sauce For Satay
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Seafood | Thai | Condiments, Hot, Thai | 6 | Servings |
INGREDIENTS
| 1 | c | Thick coconut milk |
| 2 1/2 | T | Red curry paste |
| 3/4 | c | Thin coconut milk |
| 1 | T | Fish sauce |
| 2 | T | Light brown sugar |
| 1 1/2 | T | Tamarind water |
| 1/4 | c | Ground unsalted dry roasted |
| peanuts or 3 tb creamy | ||
| peanut butter |
INSTRUCTIONS
In a pan, heat the thick coconut milk over low heat and cook until it thickens and becomes oily around the edges. Increase the heat. Add the curry paste and cook for 3 to 5 minutes, being careful not to burn. There will be a noticeable color and odor change as the mixture becomes properly cooked. Add the thin coconut milk gradually. Stir. Season with fish sauce, sugar, and tamarind water. Add the ground peanuts. Stir. Serve as a dipping sauce. The sauce will become spicier and thicker as it stands. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 195
Calories From Fat: 165
Total Fat: 19.7g
Cholesterol: 0mg
Sodium: 33.2mg
Potassium: 220.6mg
Carbohydrates: 4.1g
Fiber: <1g
Sugar: <1g
Protein: 3.9g