Thai Recipes
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| Ingredients |
| 1 |
Roasted unsalted peanuts
blend in a blender to a powder |
150 grams |
| 2 |
Unsweetened coconut milk |
4 cups |
| 3 |
Red curry paste |
2 tablespoons |
| 4 |
Sugar |
2 tablespoons |
| 5 |
Lemon juice |
3 tablespoons |
| 6 |
Fish sauce [soy sauce for Vegetarians] |
3 tablespoons |
| Method |
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Heat 2 cups of coconut milk and red curry paste in a pan over high, continue
to cook until oil from the coconut comes out. Now lower the heat to medium
add peanut powder and the remaining coconut milk, bring to a boil, lower the
heat, add sugar, lemon juice and fish sauce, stir and simmer for 20 mins until
thickens and oil comes on the surface. Cool and blend it until thickens as the
cream.If it is very thick, add coconut milk or water to thin it out.
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| Introduction
of the dish |
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Indispensable with satay, this sauce also works as a nice dip
for a number of other Asian appetizers and all kinds of grilled meats. Thinned
out with some water, it makes a beautiful salad dressing for sprout salads.
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