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In the Kitchen … Thai Peanut Sauce
updated: Nov 20, 2010, 9:00 AM
By Leah Etling
This week's recipe is for a tasty peanut-flavored Thai style sauce that can be paired with the meat or tofu accompaniment of your choice.
It's from Fine Cooking's Make it Tonight, one of my favorite easy-but-still-impressive cookbooks. I made it with a simple stovetop chicken, but it would also be excellent with grilled chicken or tofu, chicken skewers, or even as a warm salad dressing.
You will need a food processor, but a blender can be used in a pinch. (My food processor actually decided to go on appliance strike while I was making this dinner, but the ingredients should be chopped tiny enough that the blender was adequate.)
To make a spicier version, ramp up the amount of red curry powder called for. The provided amount makes a very mild sauce.
Here's the recipe:
2 tablespoons chopped fresh ginger
1 tablespoon chopped garlic
½ cup smooth peanut butter at room temperature
¼ cup rice vinegar
1 tablespoons soy sauce
2 tablespoons mirin, sugar, or agave substitute
1 3/4 teaspoons red curry paste
½ cup unsweetened coconut milk
Fresh cilantro, minced
Combine all ingredients in the food processor or blender and mix until smooth. Taste to check spice level. Adjust upward by adding more curry paste if needed.
On stovetop, heat the coconut milk over low-medium heat (you can use a pan in which you've just finished sautéing chicken or tofu - any leftover oils will add to the flavor). Then add the sauce, stirring until combined. Do not boil. Remove from stove and add the cilantro.
Serve with chicken or tofu and rice of choice.
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