Peanut Sauce is made of peanuts, Thai red curry paste and other savory ingredients that can enhance the flavor of meat, fish or vegetables. It simple and easy, with most of the ingredients are staples in ones kitchen.
This creamy peanut sauce is quick to make and can be prepared in less than half an hour.
With the outbreak going on, supplies we have on hand will be limited and this is the best time to use whatever you have. Take inventory of your fridge and pantry.
Since we are all avoiding running errands at this time, we will eventually run out of fresh garlic, onions, tomatoes and more. This is the best time to use all our seasonings stored in our kitchen cabinets.
As I’ve always mentioned in my previous post, you have to be creative when cooking. I’ve had a comment once about using a non-traditional vegetable when I made soup. Remember, we can always tweak the recipe to our liking or in crisis like this. BE CREATIVE!
Don’t waste those hard earned items sitting in your kitchen pantry. This is the time to use them up.
If possible, stay at home if you can, to be safe as well as your family members and especially our elders. Also, it is a tremendous help to our healthcare system and workers to be on top of their game.
The way we live our lives will be altered for a few weeks or months, so be prepared. Use common sense, be proactive, adhere and cooperate with the guidelines so we can all be safe.
How to Prepare Peanut Butter
For an authentic Thai peanut sauce, use real peanut butter with or without salt. Conventional peanut butter have other ingredients like oil, sugar and more.
You can buy real peanut butter in your local grocers.
Instead, I am making my own real peanut butter with cocktail peanuts and water using a blender. This is how my mom made peanut sauce, peanut mixture for kare kare or lumpiang sariwa.
During the early days, peanuts were pounded using a mortar and pestle. I could, but why. I like it the easy way, I’m using a blender.
Blend until preferred consistency is reached, coarser or smoother texture. I prefer the former.
Also, if the only thing you have on hand is conventional peanut butter, use that instead.
Thai Red Curry Paste
This Thai peanut sauce recipe calls for Thai red curry paste. It is easier to use bottled red curry paste instead of making it from scratch.
To make it from scratch, you will need red chilies, kah (a type of ginger), Kaffir lime rind, lemon grass, garlic, onion, shrimp paste and coriander root. In fact, I have most of these ingredients but I would rather use the instant one.
I have a Kaffir lime tree in my backyard that I wish I have more use. I utilize the leaves and rind in my cooking but I cannot stand the lime juice.
During last winter, I made turmeric drink with Kaffir lime juice and it tasted so bad. Tried to force myself to drink it since it was flu season. But the taste and smell was making me sick that it needed to go down the sink.
Last summer, I probably had about 300 fruits and unfortunately I had to tossed it all away.
How to Make Peanut Sauce
Once you have blended the peanuts, all the ingredients goes into a sauce pan, simmered until creamy but not very thick.
Pair it with meat, fish or vegetables. My next post is Chicken Satay and I’m using this peanut sauce with it.
I usually make extra servings of peanut sauce and store it in the freezer for about 2 months.
- ¾ cup roasted peanut
- ¼ water
- ¾ can coconut milk
- ½ tablespoon fish sauce
- 1 tablespoon sugar
- 1 tablespoon Thai red curry paste
- 1 tablespoon lime juice
- ½ teaspoon garlic powder
- 2 tablespoons creamy peanut butter
- 1 tablespoon cider vinegar
- Place peanuts and water in blender. Blend longer if you prefer a smoother consistency. I prefer a coarser texture.
- Note: Use a mortar and pestle if you don’t have a blender. Also, if you don’t have peanuts substitute with ¾ cup conventional peanut butter then ignore the 2 tablespoons of peanut butter in the ingredients.
- In a sauce pan over medium to low heat, combine and stir the ingredients until it simmers. Continue cooking until consistency is quite thick (but not too thick) that you can pour.
- Serve with meat, fish or vegetables.
- Leftover can stay in the fridge for about 5 days.
- For extra servings, keep in freezer for about 2 months.