This is a version of a peanut sauce served by a Thai street vendor at the night market in Hua Hin. It has more texture than others because peanuts are used instead of peanut butter.
makes 375 ml / 1-1/2 cups
- 3/4 cup roasted unsalted peanuts
- 1-1/2 cups coconut milk
- 1 tbsp. red curry paste
- 2 tbsp. palm or brown sugar
- 1 tbsp. fish sauce
- 1 tbsp. tamarind paste or lime juice
( Baking Conversion Table )
In a food processor or by hand, coarsely chop peanuts (if you are using a food processor, be careful not to chop too much or you will end up with peanut butter consistency).
In a saucepan, combine coconut milk and curry paste. Add sugar, fish sauce, tamarind paste and chopped peanuts.
Bring to a boil, reduce heat to medium and cook, stirring often, for 6 to 8 minutes, or until sauce has thickened slightly.