Thai Peanut Butter Sauce
| Yield: | 8 Servings |
| Categories: | Sauces |
| 1/4 | c | Peanut oil |
| 2 | Cloves garlic | |
| 1 | tb | Fresh lemon grass |
| 1 | Onion; blendered with the garlic and lemon grass | |
| 1/2 | -(up to) | |
| 1 | ts | Ground red chile pepper (your choice of fire) |
| 3 | Kaffir lime leaves -or- | |
| 1 | Fresh lime; grated zest of | |
| 1/2 | ts | Curry powder |
| 1 | c | Coconut milk |
| 1/2 | c | Milk |
| 1 | ts | Ground cinnamon |
| 3 | Bay leaves | |
| 2 | ts | Tamarind paste |
| 1 | -(up to) | |
| 3 | tb | Fish sauce (purchased at Asian markets; amount varied by brand and taste. Thai variety is milder than Vietnamese variety.) |
| 3 | tb | Dark brown sugar |
| 3 | tb | Lemon juice |
| 1 | c | Smooth peanut butter |
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