The sauce can be made up to one day ahead and refrigerated in an an airtight container. Before serving, reheat over low heat; thin with coconut milk, as needed.

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Ingredients

Directions

  • Place peanuts in the bowl of a food processor, and process until the consistency of fine meal. Set aside.

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  • In a small saucepan, combine 2 cups coconut milk and the curry paste. Cook over high heat, stirring constantly to dissolve paste, until milk begins to steam.

  • Stir ground peanuts and remaining 2 cups coconut milk into saucepan, and bring to a full boil. Reduce heat to low; add lemon juice, sugar, soy sauce, and fish sauce. Simmer, stirring occasionally, until sauce has thickened and oil has risen to the surface, about 20 minutes.

  • Remove from heat. Let cool, and stir to reincorporate oil. Sauce should be the consistency of thick cream; thin with coconut milk, as needed. Serve warm.

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