Peanut Sauce
Total Time: 15 mins
Preparation Time: 5 mins
Cook Time: 10 mins
Ingredients
- Servings: 12
- 1 -2 teaspoon soy sauce
- 3 tablespoons yellow curry paste
- 1 tablespoon red curry paste
- 1 (13 1/2 ounce) can coconut milk
- 16 ounces peanut butter (naturally more peanut butter)
- 1 -3 tablespoon tahini (optional)
- 2 tablespoons fish sauce
- 1 cup sugar
- 3 tablespoons apple cider vinegar
- 1/2 cup cold water
- 2 teaspoons tapioca starch
- 1/3 cup honey (optional)
Recipe
- 1 in a pot mixed the cold water with the starch. whisk in the soy sauce, fish sauce curry pastes, coconut milk, naturally more peanut butter, tahini, sugar, and vinegar into the pot.
- 2 whisk, turn pot on median heat, when mixture starts to simmer turn down heat to low.
- 3 let simmer for 5 min and continue to whisk, be careful not to let the sauce scorch.
- 4 remove from heat, wait 5min and whisk in honey.
- 5 serve warm or at room temperature with chicken satay, or combine with noodles to create a thai-style noodle dish.
- 6 and of course, you can freeze the peanut sauce to reheat used a water bath at 122°f when reheating never go above 140 degrees f.
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