Peanut Sauce

These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.

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Ingredients:

2 Tbsp. coconut cream skimmed from the top of canned coconut milk
1 Tbsp. plus 1 tsp. Thai Red Curry Paste (recipe under Thai Chiles)
1 cup chicken broth, homemade or low-sodium canned
1/4 cup unsweetened coconut milk
1/4 cup chunky peanut butter
1 Tbsp. Southeast Asian fish sauce
1 Tbsp. freshly squeezed lime juice, or more to taste

Instructions:

Stir-fry the coconut cream in a small saucepan over medium heat, until the oil separates and sizzles, about 2 minutes. Add the Thai Red 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.
Yields about 1 cup.

Recipe from the Television Food Network, GP.