When Grace Parisi makes this sauce for her kids, she adds less curry paste; when she makes it for her husband and herself, she adds more. A bit of sauce brushed onto chicken and mango helps them caramelize on the grill.
More Thai Recipes
1 tablespoon peanut oil
1 shallot, minced
1 garlic clove, minced
1 tablespoon Thai red curry paste
1 tablespoon light brown sugar
6 tablespoons unsweetened peanut butter
3/4 cup unsweetened coconut milk
2 1/2 tablespoons fresh lime juice
1 tablespoon Asian fish sauce
How to Make It
In a medium saucepan, heat the peanut oil. Add the shallot and garlic and cook over moderate heat, stirring, until softened, about 2 minutes. Add the curry paste and whisk for 1 minute. Add the brown sugar and cook until melted. Whisk in the peanut butter, then slowly whisk in the coconut milk. Simmer for 2 minutes. Remove from the heat and whisk in the lime juice and fish sauce. Serve warm or at room temperature.
Best Uses Serve the peanut sauce with grilled beef, chicken, spareribs, shrimp or pork or with crudités for dipping, or mix it into rice noodles or stir-fries.
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