Peanut Sauce
- 2 tablespoons peanut oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 teaspoons chili paste
- 1/2 teaspoon curry powder
- 2 teaspoons salt
- 1/4 cup smooth peanut butter
- 1/4 cup unsweetened coconut milk
- 2 teaspoons white wine vinegar
- 2 tablespoons dark brown sugar, packed
- 1/4 cup coarsely chopped roasted unsalted peanuts
- 1/4 cup boiling water
- Heat oil over medium heat in a medium skillet.
- Add onions and garlic.
- Cook until translucent, add chili paste, curry powder and salt.
- Stir to combine.
- Stir in peanut butter, coconut milk, vinegar, brown sugar and 2 tablespoons of warm water.
- Stir well and bring to a simmer.
- Let simmer for 1 to 2 minutes, stirring until the sauce thickens and the peanut butter dissolves.
- Add 2 tablespoons of peanuts to the sauce and then transfer it to a blender.
- Blend until smooth, adding 2 to 4 tablespoons of boiling water to help sauce emulsify.
- Transfer it to a bowl.
- Let sauce cool to room temperature.
- Before serving, garnish with the remaining peanuts.
- The sauce may be made a day ahead and refrigerated in an airtight container.
- Bring back to room temperature for 1 hour before serving.
peanut oil, onion, garlic, chili paste, curry powder, salt, smooth peanut butter, unsweetened coconut milk, white wine vinegar, brown sugar, peanuts, boiling water
Taken from www.foodnetwork.com/recipes/peanut-sauce-recipe0.html (may not work)