Spicy peanut sauce
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Spicy peanut sauce
  Spicy    Peanut    Vietnamese    Sauces    Condiments  
Last updated 6/12/2012 1:01:34 AM. Recipe ID 24875. Report a problem with this recipe.
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      Title: Spicy peanut sauce
 Categories: Vietnamese, Condiment, Ceideburg 2
      Yield: 1 Servings
 
      2    Shallots, minced
      2    Cloves garlic, minced
      1    Stalk fresh lemon grass,
           -white part only, finely
           -chopped
  1 1/2 tb Vegetable oil
      1 tb Red curry paste, or 1
           -teaspoon cayenne
    1/4 c  Crunchy peanut butter
      1 tb Palm sugar or brown sugar
      1 tb Fish sauce (nam pla)
      1 c  Thin coconut milk (see note)
 
  In a saucepan, saute shallots, garlic and lemon grass in oil until
  soft. Add red curry paste and cook 1 minute until fragrant.
  
  Add peanut butter, palm sugar, fish sauce and coconut milk.  Cook over
  medium heat until thick and syrupy (about 15 minutes).  Add water if
  sauce is too thick.
  
  Makes about 1 cup.
  
  NOTE:  To make coconut milk and cream, pour 1 can unsweetened coconut
  milk into a tall glass.  Allow to sit for at least 1 hour so the
  thick cream rises to the top.  Skim off top (cream) and set aside.
  The rest is thin coconut milk.
  
  San Mateo Times 1/90
 




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Recipe ID 24875 (Apr 03, 2005)

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