Peanut Sauce

My Peanut sauce is a must try recipe on this blog. Unless you can not have nuts then you must try my PeaNOT sauce.

Peanut Sauce
Peanut Sauce recipe

Peanut sauce are not just for Satay. You can drizzle it on salads, grilled meat and vegetable, in sandwiches and wraps, on top of rice and noodles, the list is endless.

I recommend you to make a batch and freeze them. Defrost and reheat with a drop of water to use as require.

How about this? Chip butty with peanut sauce! you can thank me later.

Enjoy

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Print Recipe
Peanut Sauce BigOven - Save recipe or add to grocery list Yum
30 mins, homemade peanut sauce. Drizzle it on salads, grilled meat and vegetable, in sandwiches and wraps, on top of rice and noodles, the list is endless.
Peanut sauce
Cuisine Thai
Prep Time 5 minutes
Cook Time 30 minutes
Servings
500 ml
Ingredients
  • 150 g salted peanuts crushed
  • 2 tbsp palm sugar
  • 1 tbsp massaman curry paste
  • 100 ml water
  • 1 400ml can coconut milk see note
  • 1 cube Vegetable stock cube
  • 1/2 tbsp vegetable oil
Cuisine Thai
Prep Time 5 minutes
Cook Time 30 minutes
Servings
500 ml
Ingredients
  • 150 g salted peanuts crushed
  • 2 tbsp palm sugar
  • 1 tbsp massaman curry paste
  • 100 ml water
  • 1 400ml can coconut milk see note
  • 1 cube Vegetable stock cube
  • 1/2 tbsp vegetable oil
Peanut sauce
Instructions
  1. Crush the peanuts in a food processor. It is up to you how crushed you like the nuts to be (think crunchy or smooth). Remove the salt as much as possible by shaking the nuts in a sieve.
  2. Heat the vegetable oil in a saucepan to a low/ medium heat. Add in the curry paste and fry gently. Turn the heat down if necessary, you don't want to burn the paste. Slowly add 5 tbsp of coconut milk, using the thicker part from the top of the can. Add in 1 tbsp at a time, stirring constantly. You are aiming for a shiny, rich red coloured sauce when you have finished.
  3. Add in the palm sugar, water, stock cube and the remaining coconut milk. Bring to the boil. Add the peanuts then turn the heat low and simmer for 20 minutes. Stir regularly to ensure the sauce doesn't stick to the bottom of the pan.
  4. Once cool peanut sauce can be kept in an airtight container, in the fridge for 1 week or 3 months in the freezer
Recipe Notes

Coconut milk has one similarity to cow's milk in that the cream rises to the top. It is better in dishes to start the cooking with the cream part first. So don't shake the can. 

You can use soft brown sugar is you can not find palm sugar.



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