I have been waiting for this day. Waiting…not so patiently. After trying several, (like 8) peanut sauce recipes or versions of said recipes, I have finally found, the one. The perfect balance of peanutty sweetness is now in my possession.
I could eat peanut sauce with every meal. Every. Meal. Seriously, add that stuff to cap’n crunch and I’ll LOVE it. However, my budget does not allow me to buy peanut sauce all the time…plus it all sucks. Nothing in the store compares to the yummyness you get on your favorite Thai meal.
Except this one.
Since I’m not one to keep all the wonderfullness to myself…here’s the recipe. Like most recipes I share, I found it online, but have changed it quite a bit. Making sure it’s just to my liking.
Peanut Sauce Perfection
1 can (13.5oz) of coconut milk
1/4 cup (2oz) of Thai red curry paste
3/4 cup unsweetened natural peanut butter – the oil in natural peanut butter is essential.
2 teaspoons salt
1/2 cup sugar – add slowly to taste
2 tablespoons of apple cider vinegar or white vinegar (Do not use white wine, red wine, balsamic, or anything else)
1/2 cup water
1. Put everything into a medium-sized pot and bring to a very gentle boil over medium heat, whisking constantly.
2. Let the mixture simmer for 3-5 minutes over low heat; be careful not to let the mixture scorch at the bottom of the pot.
3. Take the pot off the heat, let the sauce cool down to room temperature (or slightly warmer), and serve the sauce with satay or fried tofu.
This peanut sauce keeps in a glass container in the refrigerator for weeks. Refrigerated sauce will thicken up considerably. All you have to do is thin it out with a little bit of water to desired consistency, reheat, and serve. The sauce also freezes beautifully.
The noodle dish above is simple to make as well. Toss egg noodles (jasmine rice is also yummy), steamed carrots and broccoli, bean sprouts and fried tofu with about 1 cup peanut sauce and dish accordingly. 1 scoop Matt, 2 scoops Haley, 1 scoop Matt, 2 scoops Haley, etcetera, etcetera.