Let me tell you something! You need to try this sauce!
If you are looking for a dipping sauce, salad dressing, sauce to pour on plain rice or satay dressing for your grilled meats, QUICK and EASY, then this will be your go to ! It is a DELICIOUS, creamy, savory, spicy, sweet and tangy sauce that can be dipped or poured on almost anything and you can make it at home instead of waiting until you go out to a Thai restaurant!
I need you to keep an open mind, this is not the “from scratch” method but a convenient way to make a sauce quickly that will taste like it took you hours to make and with ingredients you might already have! If you don’t have some of the ingredients then I suggest you check your local Asian or international market or grocery.
Ingredients:
2 cups of Crunchy peanut butter
2 teaspoons Red curry paste (more if you like it hot! )
1 tablespoon of Tamarind ( In liquid form or re-hydrated paste)
1 teaspoon of Three crab fish sauce or soya sauce
1 -2 tablespoons of palm sugar or white sugar.
2 cups Coconut milk ( the thick creamy version from a carton or 400ml can)
(Hint: if you can’t find ready made curry paste you can make it from scratch using re-hydrated dry chili peppers, garlic, shallots, coriander seeds- optional : lemon grass, kaffir lime and galangal or ginger. Also if you don’t have Tamarind which is sour/tangy you may substitute it with lime juice)
Instructions:
Reduce half a cup of the coconut milk over medium heat for a few minutes.
Add the curry paste and stir well.
Then add the rest of the coconut milk and cook for 5 minutes while stirring.
Next add the peanut butter and continue to stir. You will notice it will thicken the mixture.
Finally add the fish sauce, tamarind and sugar and continue to stir all while on low heat for about 2 more minutes. If your dressing appears too thick you may add a little water and stir well. Share & Enjoy !
Serve warm or at room temperature over some meat, seafood, tofu, rice or vegetables !
WATCH me make it here. Making the dressing starts at the 8:55 min mark
