Coconut Milk and Curry Peanut Sauce
Ingredients
- 2 tablespoons vegetable oil
- 1 tablespoon(s) red curry paste
- 1 cup(s) coconut milk
- 1/3 cup(s) coarsely ground, unsalted peanuts
- 1 teaspoon(s) sugar
- 1/2 teaspoon(s) salt
- 1/3 cup(s) water
- 2 tablespoons tamarind paste
Instructions
- Heat a pan on medium and add the oil. Turn the heat down to low, add the curry paste and fry until fragrant, being careful not to burn—about 30 seconds.
- Add the milk, peanuts sugar and salt and bring to a simmer for about 1 minute or until the sauce thickens.
- Meanwhile, in a small bowl, mix together the water and the tamarind paste.
- When the sauce has thickened, adjust the seasoning with the tamarind water, salt and/or additional sugar, to taste.
Notes
This sauce is traditionally served with satay (grilled meat on skewers) for dipping, but works great with grilled vegetables or fish, too. It can also be modified by thinning with water to make a salad dressing.
