Red-Curry Peanut Dipping Sauce |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 2 |
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Packed with peanuts and spiked with Thai curry paste, this chunky sauce nearly explodes with flavor and spice. Placed near the chicken satés or the crab-and-pork spring rolls, a bowl of it will quickly disappear. Ingredients:
1/4 cup roasted salted peanuts |
1 tablespoon packed palm or dark brown sugar |
2 to 3 teaspoons thai red curry paste |
8 to 10 tablespoons water |
2 tablespoons peanut or vegetable oil |
3 garlic cloves, finely chopped |
1/4 cup finely chopped shallot (about 1 large) |
2 fresh thai or serrano chiles (2 to 3 inches; preferably red) including seeds, thinly sliced crosswise |
Directions:
1. Finely grind 3 tablespoons peanuts in a food processor along with sugar. Finely chop remaining tablespoon peanuts by hand.
2. Stir together curry paste (to taste) and 6 tablespoons water until paste is dissolved.
3. Heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté garlic, shallot, and chiles, stirring, until golden, about 4 minutes. Add ground peanut mixture and cook, stirring, 1 minute. Stir in curry mixture and bring to a boil, stirring constantly. Remove from heat and stir in chopped peanuts.
4. Cool to room temperature, about 30 minutes, then thin with water, 1 tablespoon at a time, to desired consistency.
5. Cooks' note: Sauce can be made 1 day ahead and chilled, covered.
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