Thai Peanut Sauce – GFCFSF
December 14, 2014
Thai Peanut Sauce - GFCFSF
This is not a dish you can multitask with. Stay right at the stove while cooking it.
1 can coconut milk
2 tablespoons peanut butter
2 tablespoons red curry paste
1-1/2 tablespoons GF fish sauce
2 tablespoons lime juice
3 tablespoons brown sugar
1 teaspoon minced garlic
1/3 cup crushed raw peanuts (chop them fine in a food processor)
up to 1/2 cup water or broth
extra crushed peanuts and scallions for topping
Pour the coconut milk into a small saucepan over high heat. When the coconut milk reaches a gentle simmer, add the peanut butter, curry paste, fish sauce, lime juice, brown sugar, and garlic. Whisk and cook on medium-high heat for 7-10 minutes or until the sauce has reduced and thickened.
Add the peanuts and simmer for another 2-3 minutes. The peanuts will thicken the sauce A LOT. When the sauce coats the back of a spoon, add small amounts of broth or water and whisk to adjust consistency depending on how you will use it and how thick you want it. If the sauce separates, whisk vigorously to smooth it out again. DO NOT OVERCOOK.
Serve over rice noodles or Miracle Noodles
Top with crushed peanuts and scallions.