Peanut Sauce

Name: Peanut Sauce
Yield: makes 2 cups
Ingredients: 3 small dried red chiles, stemmed and seeded, or cayenne or hot red pepper flakes to taste; 3 garlic cloves, peeled; 2 shallots, peeled; 1 lemongrass stalk, white part only (page 143), thinly sliced; 2 teaspoons ground turmeric; 1 tablespoon peanut or neutral oil, like corn or grapeseed; 1 cup coconut milk, homemade (page 584) or canned; 1 tablespoon palm sugar or brown sugar; 2 tablespoons nam pla; 2 tablespoons fresh lime juice; 1 teaspoon salt; 1/2 cup chopped roasted peanuts or crunchy peanut butter

December 14, 2011

A complex, multipurpose sauce that is good enough to eat with a spoon; adjust the proportions to your taste once you get used to it. Serve it warm, with Grilled Satay (page 101), Fried Satay (page 100), Spring Rolls (page 38), or simply rice crackers, sold at many Asian and health food markets, or other crackers. See page 500 for information on Asian fish sauces like nam pla.

Recipe notes

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