Peanut Sauce

The following recipe is from Scripps Networks' "Great Taste" event of May 4, 2002.

Total Time:
20 min
Prep:
5 min
Cook:
15 min

Yield:
about 1 cup
Level:
Easy

Ingredients
  • 2 tablespoons coconut cream, skimmed from the top of canned coconut milk
  • 1 tablespoon plus 1 teaspoon Thai Red Curry Paste, see above
  • 1 cup chicken broth, homemade or low-sodium canned
  • 1/4 cup unsweetened coconut milk
  • 1/4 cup chunky peanut butter
  • 1 tablespoon Southeast Asian fish sauce
  • 1 tablespoon freshly squeezed lime juice, or more to taste
Directions

Stir-fry the coconut cream in a small saucepan over medium heat, until the oil separates and sizzles, about 2 minutes. Add the curry paste and stir-fry until fragrant, about 2 minutes.

Whisk in the broth, coconut milk, peanut butter, and fish sauce. Bring to a boil over medium-high heat, reduce the heat to maintain a gentle simmer and cook, stirring, until thickened, about 10 minutes. Transfer the sauce to a serving bowl and cool to room temperature. Whisk in the lime juice just before serving.

Copyright 2002 Television Food Network, GP. All rights reserved


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    this is a good sauce if you leave out the fish sauce
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