Peanut Sauce

I have a severe addiction to Thai peanut sauce, and I have long been searching for a recipe that didn’t taste like peanut butter. This one is based on the recipe used at my favorite Thai restaurant, Tara Thai in Beaverton, Oregon, but I made some significant alternations. I found that the satay mix they use isn’t strictly necessary; you can produce a very nice sauce without it, but I’d add a little salt and soy sauce if you don’t use the mix.

Sugar is very much a matter of taste. Start with a little and add more if you think you need it. Palm sugar is less sweet than cane sugar (the original recipe called for 1 c. cane sugar and 1/2 c. coconut sugar, which seemed like far too much to me).

Peanut Sauce

Makes lots; freezes fine

Ingredients:

peanut oil
1/4 stalk lemongrass OR 1 tbl lemongrass paste
2 cloves garlic, minced
5 shallots, minced

1 1/2 tsp – 1 tbl Thai red curry paste (Mae Ploy is the best; Thai Kitchen if you’re vegan)
1 1/2 c. ground roasted peanuts
2 tbl. tamarind paste
A few tbl fish sauce (nam pla)
1/3 – 1/2 c. sugar, palm sugar, or coconut sugar
Lobo brand satay sauce mix OR 1/2 tsp salt and a dash of soy sauce

1 14-oz. can coconut milk

Instructions:

1. Grind peanuts in a food processor. How finely you grind them determines how chunky or smooth the sauce will be. Set aside.

2. Heat a small amount of peanut oil in a wok or frying pan. Fry garlic, shallots, and fresh lemongrass (if using FRESH) until browned. Grind to a paste in a food processor or mortar and pestle.

2. In a sauce pan, mix half the coconut milk, peanuts, curry paste, tamarind paste, fish sauce, sugar, lemongrass paste (if using PASTE), and garlic/shallot/oil mixture.

3. Bring to a simmer, stirring FREQUENTLY to prevent sticking and burning, until thickened.

4. Add rest of coconut milk. Mix.

5. Shortly before removing from heat, add Lobo satay sauce mix or salt and soy sauce. Cook for a few more minutes.

Serve with rice, stirfries, satay–anything that tastes good with peanut sauce.