Thai peanut sauce
You enjoy peanut sauce in Thai restaurants with chicken satay or spring rolls. The sauce is easy to make. There are two versions, cooked and processed in a blender or food processor.
I find the cooked is better as you have more control over the consistency. Also, if you are using fish sauce, it needs to be cooked to get the fishy taste out while keeping the umami.
This sauce is great for chicken, pork, or as a dip. It is sweet and savory with some heat.
A note on sodium and sugar. Recipes, including this one, call for salt and brown, palm sugar, or honey. Soy sauce has sodium and most American peanut butter has sugar or other sweeteners. Do not add salt until the sauce is finished. Then add it to taste. I added dark corn syrup at the end to my taste. Be flexible.
If your grocery store does not carry coconut milk, substitute evaporated milk and a small amount of water.
1 12 ounce can coconut milk
Grated zest and juice of one lime
1 tbsp. light brown sugar or to taste
2 tbsp. red Thai curry paste
Red pepper flakes to taste
1 tbsp. fish sauce or 2 tbsp. soy sauce
2 tbsp. grated fresh ginger or to taste
2 tsp. sesame or 1 tbsp. toasted sesame seed oil
Two cloves of garlic finely minced
1-1½ cup crunchy style peanut butter
Salt to taste
Place all ingredients in a saucepan over medium heat until it comes to temperature.
When it starts to bubble on the edges, lower to a simmer and whisk until you have a sauce consistency. If too thick, add water a tablespoon at a time until the consistency is right. If too thin, add small amounts of peanut butter. Simmer for about five minutes.
The sauce will thicken when refrigerated. Just add a small amount of water when reheating.
Serve over pork, chicken, or green beans. Use as a dip for vegetables, chips, egg or spring rolls.
The sauce will keep for about two weeks in the fridge.