Yield:Yields about 1-1/2 cups
Freshly ground peanuts, caramelized curry paste, and a long, slow simmer give this sauce deep, complex flavor. Serve it withPork and Shrimp Summer Rollsfor dipping, and toss any leftovers with noodles or use as a dip for grilled or roasted meats, shrimp, tofu, or raw vegetables.
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- 1 Tbs. grapeseed or peanut oil
- 1 Tbs. Thai red curry paste
- 1/2 cup unsalted peanuts, finely ground in a food processor
- 2 Tbs。棕榈糖或浅棕色糖包装
- 1-1/2 cups unsweetened coconut milk
- 1-1/2 cups lower-salt chicken broth
- 3 Tbs. fresh lime juice (from 1 large lime)
- 2 Tbs。hoisin sauce (preferably Koon Chun)
- 2 Tbs。fish sauce
- 8 fresh Thai basil leaves, minced (optional)
Nutritional Information
- Nutritional Sample Size per 1 Tbs,
- Calories (kcal) : 60
- Fat Calories (kcal): 45
- Fat (g): 5
- Saturated Fat (g): 3
- Polyunsaturated Fat (g): 1
- Monounsaturated Fat (g): 1
- Cholesterol (mg): 0
- Sodium (mg): 150
- Carbohydrates (g): 3
- Fiber (g): 0
- Protein (g): 1
Preparation
- Heat the oil in a 3-quart saucepan over medium heat. Add the curry paste and cook, stirring, until fragrant, about 30 seconds. Add the peanuts and cook, stirring, until a shade darker, 1 to 2 minutes. Add the sugar and continue to cook, stirring, until melted and lightly caramelized, about 2 minutes. Add the coconut milk, broth, lime juice, hoisin, and fish sauce, whisking until smooth, and bring to a simmer. Cook, stirring occasionally, until thickened and reduced to about 1-1/2 cups, about 45 minutes.
- Remove the pot from the heat and stir in the basil, if using. Cool the sauce to room temperature.
Make Ahead Tips
You can make the sauce up to 1 day ahead and refrigerate it in an airtight container. Serve at room temperature.
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Reviews (2 reviews)
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veronrr| 08/22/2012Love this recipe... first batch didn't last long.... now making 3 times the amount..... we love it ... thank you
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VYinLA| 07/28/2012
This is an excellent recipe with great texture and flavor. I like that it uses fresh peanuts instead of peanut butter, and the early addition of the curry paste early in the process ensures a very fragrant, flavorful, spicy sauce. I made a day early and refrigerated; the next day all the fat had risen so I removed it. I hesitate on this, because I am sure it adds flavor. The sauce is delicious tossed with cold noodles, cucumbers, carrots, etc. (all leftover from the summer rolls!)
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