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.
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