Username:
Password:

Forgot your password?


Course:
Appetizer  (72)
Beverage  (10)
Breakfast  (34)
Dessert  (27)
Dressing  (19)
Entree  (234)
Lunch  (4)
Sauce  (68)
Side Dish  (111)
Snack  (17)
Soup  (72)

Base:
Beef  (86)
Condiment  (58)
Dairy  (23)
Dressing  (9)
Egg  (9)
Fruit  (8)
Goat
Grain  (58)
Grain/Pasta  (45)
Lamb  (3)
Mutton  (2)
Noodles  (7)
Other  (15)
Pasta  (13)
Pork/Ham  (30)
Poultry  (95)
Seafood  (38)
Vegetable  (169)





PHPRecipeBook 4.08

Recipe Name: Pailin's Thai Peanut Sauce Submitted by: Julie
Source: Source Description: Hot-Thai-Kitchen.com
Ethnicity: American Last Modified: 11/5/2022
Base: Beef Comments:
Course: Appetizer  
Difficulty: Easy
Preparation Time: 0 Minutes
Number of Servings: 8

Ingredients:
2 Tablespoon(s) (massaman, panang) red curry paste
1 1/4 Cup(s) coconut milk
1/2 Clove(s) roasted peanuts
2 Tablespoon(s) toasted sesame seeds
2 Teaspoon(s) fish sauce
2 Tablespoon(s) finely chopped palm sugar
2 Tablespoon(s) (2–3T) tamarind juice
Directions:
In a food processor, grind the peanuts into a fine meal. If using sesame seeds, grind them into a fine meal using a spice/coffee grinder or a mortar and pestle, being careful not to over grind them into sesame butter.

In a small pot over medium heat, reduce ¼ cup of the coconut milk by about half. Add curry paste and cook over medium low heat, stirring constantly, for about 2 minutes until it is very thick. If it thickens too quickly, add a splash of coconut milk to help loosen it up.

Stir in the rest of the coconut milk, ground peanuts, ground sesame seeds (if using), fish sauce, palm sugar and tamarind juice. Simmer for a few more minutes until it has thickened into a dip consistency, stirring frequently to prevent the bottom from scorching.

Taste and adjust seasoning with more sugar, fish sauce, and tamarind juice as needed.

Scale this recipe to Servings [?]