Nancy Allen’s Secret-Spicy Peanut Sauce
Laura Hogan
Goes with Chicken Satay, among other things.
ingredients
- 1 1/2 cups coconut milk
- 2 tablespoons red curry paste
- 2 teaspoons garlic
- 2 tablespoons grated ginger root
- 3/4 to 1 cup smooth natural peanut butter
- 1 to 1 1/2 cups chicken broth
- 3 tablespoons palm sugar, or more as needed (can substitute maple syrup)
- Zest of 1 lemon
- 1 to 1 1/2 level tablespoons tamarind concentrate (Tamicon is the best)
- 1/4 to 3/4 cup water or chicken broth (if needed to thin the sauce)
- Fish (or soy) sauce, as needed
- 1 tablespoon each lemon and lime juice; more as needed
directions
- 1
1. Heat half the coconut milk in a medium saucepan and let it reduce until thickened. This evaporates the water from the fat. Infusing the seasonings in fat brings out more of their flavor.
- 2
2. Add the red curry paste, garlic, and ginger. Cook over medium-high heat for 2 to 3 minutes. Whisk in the remaining coconut milk, peanut butter, 1 cup chicken broth, palm sugar, tamarind paste, and lemon zest. Bring this to a boil, lower the heat, and simmer until thickened nicely, about 5 minutes.
- 3
3. Add the fish sauce and lemon and lime juices to taste. Add water to chicken broth as you see fit, to achieve sauce consistency. Allow the flavors to develop for one hour off the heat. Taste and readjust the flavors if necessary.
notes
Copyright Nancy K. Allen, C.C.P.
Source: Laura Hogan
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