Thai Curry Peanut Sauce Recipes

THAI-STYLE PEANUT SAUCE

Steps:

• Mix together the brown sugar, rice wine, and rice wine vinegar in a small bowl until smooth.
• Combine the coconut milk and peanut butter in a small saucepan over low heat. Heat and stir until the peanut butter melts, being careful to not allow the coconut milk to boil. Stir the sugar mixture into the coconut milk mixture; pour into a bowl; stir in the soy sauce, sesame oil, garlic, chili sauce, ginger, and fish sauce.

THAI PEANUT CHICKEN

Steps:

• Heat oven to 375°F. Spray rectangular pan, 13x9x2 inches, with cooking spray. Place chicken, skin side down, in a single layer in pan.
• Mix salsa, peanut butter, lime juice, soy sauce and gingerroot; spoon over chicken.
• Cover and bake 30 minutes. Turn chicken pieces and spoon pan sauces over chicken. Bake uncovered 20 to 30 minutes longer or until juice of chicken is no longer pink when centers of thickest pieces are cut. Sprinkle with peanuts and cilantro.

THAI PEANUT CURRY SAUCE

Steps:

• Combine orange juice, coconut, peanut butter, curry powder, water and cayenne pepper in blender or food processor.
• Blend until fairly smooth consistency is achieved (usually about 15-30 seconds).
• Use as a marinade or to bake or stir fry meat or vegetables.

THAI CURRY-PEANUT SAUCE

Steps:

• Heat the oil in a large skillet over medium heat. Stir in the garlic, and cook until the aroma of the garlic has mellowed, about 1 minute. Add the red curry paste, and stir for 1 minute more. Whisk in the peanut butter, brown sugar, chili powder, cayenne pepper, fish sauce, sesame oil, and coconut milk. Bring to a simmer, whisking occasionally, until the sauce has thickened and is smooth.