Thursday, May 12, 2011

Recipe: Thai Curry-Peanut Sauce

My favorite Thai restaurant serves their salad with a peanut sauce dressing which makes it on my list of favorite ways to have salad. As a salad hater, that really means something. This recipe was my first attempt at making my own and I really liked it, though it might need a bit more curry paste...

Thai Curry-Peanut Sauce

1 tablespoon olive oil
1 1/2 tablespoons minced garlic
2 tablespoons red curry paste
1 1/4 cups creamy peanut butter
3/4 cup brown sugar
1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper
1/2 tablespoon soy sauce
1 teaspoon olive oil
3 (13.5 ounce) cans coconut milk

Heat the oil in a large skillet over medium heat. Stir in the garlic, and cook until the aroma of the garlic has mellowed, about 1 minute. Add the red curry paste, and stir for 1 minute more. Whisk in the peanut butter, brown sugar, chili powder, cayenne pepper, soy sauce, olive oil, and coconut milk. Bring to a simmer, whisking occasionally, until the sauce has thickened and is smooth.

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