For years, I have been trying to perfect a peanut sauce equivalent to those you get in restaurants. Well, the time has finally arrived! Enjoy this sauce with spring rolls, grilled meat, or as a salad dressing.
Serves: About 1 1/2 cups
2 tablespoons canola oil
3 ounces of Panang or red curry paste (I buy the brand Mae Sri and it comes in a 4 ounce can)
1 cup natural peanut butter (Don’t use Skippy because it is too sweet)
1/2 cup sugar
1/2 can coconut milk
Juice from 1/2 lime
2 tablespoons fish sauce
2 tablespoons rice wine vinegar
1 tablespoon soy sauce
1/8 teaspoon cayenne
1 1/2 cups water
Heat the oil on medium and add the curry paste. Sauce until aromatic, about 2-4 minutes. Add the rest of the ingredients except the water. Whisk until smooth and continue cooking for an additional 2-3 minutes. Add the water and mix once again. Continue cooking for about 2 minutes to help it thicken. If the sauce is too thick, add more water. If you want to make it into a salad dressing, add an additional 1/2 cup of water. If it’s still too thick, add a bit more water.
You can serve it cold, room temperature, or heated up. Honestly, it’s delicious any way you eat it.