Thai Peanut-Coconut Sauce

  • 1 ¾ cup roasted unsalted peanuts
  • 1 TB peanut oil
  • 1 tsp red curry paste
  • 1 TB sugar
  • 1 14 oz can coconut milk
  • ¼ cup soy sauce
  • 1 TB fresh lime juice

Serve over rice, soba, cellophane or wheat noodles or as a dipping sauce for raw vegetables or pot stickers. 

Crush peanuts by pulsing in a food processor or by placing peanuts between sheets of parchment and rolling over with a rolling pin or gently pounding with a kitchen mallet. Heat peanut oil and curry paste in a medium pan. Whisk for 30 seconds, then whisk in sugar and coconut milk. Cook over medium-low heat, whisking until smooth and thick, about 5 minutes. Do not boil. Add crushed peanuts, soy sauce and lime juice. Taste and adjust seasonings as needed. Serve warm over cooked noodles or as a dipping sauce for raw vegetables or pot stickers.