About
Recipe By: Jessica K. Black, N.D.
Make this for: Dinner
Category: Gravies & Sauces
This Recipe Makes: 20 Serving(s)
Summary
Peanut sauce is a favorite accompaniment with Thai dishes such as salad rolls and sate skewers. Using almonds instead of peanuts loses none of the savory goodness. Red curry past and fish sauce are available in Asian groceries or in the Asian aisle of most supermarkets.
What you’ll need
5 oz roasted, unsalted almonds
4 cup unsweetened coconut milk
2 tbsp. red curry paste
1 tbsp. honey
3 tbsp. lemon juice
3 tsp. fish sauce
Instructions
Step 1
Blend the nuts in a coffee grinder, in small batches, until they are the consistency of fine meal.
Step 2
In a large skillet, combine 1/2 of the coconut milk with the curry paste; cook over high heat until the mixture separates.
Step 3
Then reduce heat, add the remaining ingredients plus the rest of the coconut milk, and heat over medium heat for 15-20 minutes, stirring occasionally.
Step 4
Remove from heat and allow to sit for 20 minutes before serving.
Step 5
SUBSTITUTIONS: You could try other roasted nuts instead of almonds. This recipe is easily cut in half to make a smaller amount of sauce. If this version is to spicy, reduce the amount of red curry paste
