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.
massaman curry paste
can coconut milksee note
Vegetable stock cube
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.
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.
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.
Once cool peanut sauce can be kept in an airtight container, in the fridge for 1 week or 3 months in the freezer
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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