Betty Rock's Thai Peanut Sauce |
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Prep Time: 8 Minutes Cook Time: 2 Minutes |
Ready In: 10 Minutes Servings: 12 |
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The sauce served with potstickers and on the Thai chicken wrap at the Betty Rock Cafe. Makes a great dipping sauce for chicken or pork satay. Ingredients:
1 tablespoon peanut oil |
3 -4 tablespoons gingerroot, grated |
4 tablespoons garlic, minced |
3 tablespoons fish sauce |
1 cup prune, pitted |
8 tablespoons panang curry paste (red curry) |
2 (14 ounce) cans coconut milk |
1/2 cup dark brown sugar |
1/3 cup creamy peanut butter |
2 teaspoons red pepper flakes or 2 teaspoons cayenne pepper |
1 cup water or 1 cup chicken stock |
1 1/2 tablespoons curry powder |
3/4 tablespoon turmeric |
2 tablespoons lemon juice |
1 1/2 tablespoons rice wine vinegar or 1 1/2 tablespoons cider vinegar |
Directions:
1. In a small skillet, over medium heat, combine peanut oil, ginger, garlic, and fish sauce, and sauté for 1 minute.
2. Add prunes, curry paste, coconut milk, brown sugar, peanut butter, and red pepper flakes, and simmer for another minute.
3. Then add water and transfer mixture to a food processor.
4. Add curry powder, turmeric, lemon juice, and vinegar, and purée until well blended.
5. If the sauce is too thick, add a little more coconut milk or peanut oil until it reaches the consistency you want.
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