Recipe Corner
I made this dipping sauce (among others) for the fondue we hosted on the weekend. I was so pleased with how it turned out -- it tasted almost exactly like the peanut sauce you get with shrimp chips at the Basil Court restaurant in Windsor. I used the leftover sauce on a stir fry and it was delicious that way too.
Adapted from Sheila Lukins' All Around the World Cookbook.
Thai Peanut Sauce
1/4 cup peanut oil
1 small onion, finely chopped
2 cloves garlic, finely chopped
2 teaspoons Thai green curry paste
1 teaspoon chili paste
1/4 cup coconut milk
2 Tablespoons Thai fish sauce
2 Tablespoons soy sauce
1/4 cup natural (unsweetened) creamy peanut butter
3 Tablespoons fresh lime juice
2 teaspoons rice wine vinegar
3 tablespoons light brown sugar
1/4 cup boiling water
Chopped fresh basil or cilantro for garnishing
1. Heat the oil in a large nonstick skillet over low heat. Add the onion and garlic and cook, stirring, until wilted, about 5 minutes.
2. Add the curry and chili pastes; cook 2-3 minutes to mellow the flavours. Stir in the coconut milk, fish sauce, and soy sauce, then stir in the peanut butter, lime juice, vinegar, and brown sugar. Mix together well. Do not be alarmed by the smell of the fish sauce when it hits the heat. =)
3. Bring the mixture to a boil and immediately reduce the heat to low. Simmer gently, stirring, until the sauce thickens, about 5 minutes.
4. Place the mixture in a food processor and process until smooth, adding the boiling water through the feed tube to bind the sauce.
5. Scrape the sauce into a serving bowl and cool to room temperature. Store covered in the fridge. Let warm to room temp 15-20 minutes before serving. If the peanut sauce separates a bit before serving, whisk in a few frops of boiling water (up to 1 teaspoon). Garnish with a sprinkling of chopped fresh herbs.
Wondering what to do with the leftover coconut milk? Make rice pudding with it! Coconut rice pudding is ridiculously rich and yummy. And it tastes like a macaroon! (It's also calorie-laden, but it sure is a treat.) Just use your favourite rice pudding recipe and substitute some of the regular milk with the coconut milk. You might choose to use slightly less sugar.
Adapted from Sheila Lukins' All Around the World Cookbook.
Thai Peanut Sauce
1/4 cup peanut oil
1 small onion, finely chopped
2 cloves garlic, finely chopped
2 teaspoons Thai green curry paste
1 teaspoon chili paste
1/4 cup coconut milk
2 Tablespoons Thai fish sauce
2 Tablespoons soy sauce
1/4 cup natural (unsweetened) creamy peanut butter
3 Tablespoons fresh lime juice
2 teaspoons rice wine vinegar
3 tablespoons light brown sugar
1/4 cup boiling water
Chopped fresh basil or cilantro for garnishing
1. Heat the oil in a large nonstick skillet over low heat. Add the onion and garlic and cook, stirring, until wilted, about 5 minutes.
2. Add the curry and chili pastes; cook 2-3 minutes to mellow the flavours. Stir in the coconut milk, fish sauce, and soy sauce, then stir in the peanut butter, lime juice, vinegar, and brown sugar. Mix together well. Do not be alarmed by the smell of the fish sauce when it hits the heat. =)
3. Bring the mixture to a boil and immediately reduce the heat to low. Simmer gently, stirring, until the sauce thickens, about 5 minutes.
4. Place the mixture in a food processor and process until smooth, adding the boiling water through the feed tube to bind the sauce.
5. Scrape the sauce into a serving bowl and cool to room temperature. Store covered in the fridge. Let warm to room temp 15-20 minutes before serving. If the peanut sauce separates a bit before serving, whisk in a few frops of boiling water (up to 1 teaspoon). Garnish with a sprinkling of chopped fresh herbs.
Wondering what to do with the leftover coconut milk? Make rice pudding with it! Coconut rice pudding is ridiculously rich and yummy. And it tastes like a macaroon! (It's also calorie-laden, but it sure is a treat.) Just use your favourite rice pudding recipe and substitute some of the regular milk with the coconut milk. You might choose to use slightly less sugar.
2 Comments:
"Do not be alarmed", she says.
Be honest, now. Nam pla smells like low tide in a fisherman's underpants.
Mercifully, heat destroys many of the offending molecules.
(I miss the green chili eggplant...)
Yes, the original recipe was "Indonesian Peanut Sauce" and it didn't call for fish sauce, but I modified it with Thai flavours. When the smell hit my nostrils I was sure I'd overdone the Nam pla and ruined the sauce, but it ended up tasting just right!
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