Thai Peanut Sauce

Around here, we simply call this Ambrosia, nectar of the gods or the thing that would make poo taste good.  Of course we haven't tested that last theory.
This is my favourite recipe for peanut sauce.  It is adapted from a recipe in Charmaine Salomon's THAI cookbook. 
Make it the day before or the morning of the day you will use it.  I think it tastes better when it has a chance to rest and be reheated.  The lime leaves are very important to this taste.  Many stores are now carrying them fresh in with the herbs.  If you can find lemongrass, you should be able to find these lime leaves.  I find that they freeze well and keep quite awhile that way.

Peanut Sauce
Nam Jim Tua

1 TBS oil
2 -3 tsp crushed dried chili flakes
1/2 cup of shallots finely chopped
1 TBS red curry paste ( I buy the small tins of curry paste in the local market)
2 kaffir lime leaves, chopped fine.
1-1/2 to 2 cups of coconut milk
3/4 cup crunchy or smooth peanut butter, really your choice.  Best to buy it unsweetened.
2 TBS Palm Sugar (I often buy hard brown sugar candy sticks from Asian markets.  If you can't find this, use brown sugar or sugar with a bit of molasses)
2 TBS tamarind liquid (I buy the chunk of tamarind paste, seeds like rocks and all.  I cut of a 2 X 2 square and pour about 1/4 to 1/2 a cup of boiling water over it.  Chop it up, let it steep and strain the liquid)
2 -3 TBS lime juice

Heat the oil and fry the chili flakes.
 

Add the shallots, red curry paste and lime leaves and cook until fragrant.

Stir in 1 cup of coconut milk, the peanut butter, palm sugar and tamarind liquid. 

Bring to the boil, stir constantly, add the lime juice.  Here is when I stir and cook for awhile, maybe 3 minutes. 

Shut it off, cover it and let it sit either overnight or for the day.  When I reheat it, I use the remaining coconut milk to thin it to the consistancy I want it.

Oh my yum.

*Amended Feb 6 to add photos

Comments

[Seth price]

I am looking for in depth instruction on Thai and vietnames cooking. Any suggestions?