Peanut Sauce

Name: Peanut Sauce
Ingredients: 2 tablespoons coconut cream, skimmed from the top of canned coconut milk; 1 tablespoon plus 1 teaspoon Thai Red Curry Paste, see above; 1 cup chicken broth, homemade or low-sodium canned; 1/4 cup unsweetened coconut milk; 1/4 cup chunky peanut butter; 1 tablespoon Southeast Asian fish sauce; 1 tablespoon freshly squeezed lime juice, or more to taste

7 ingredients

6 steps

Ingredients

2 tablespoons coconut cream, skimmed from the top of canned coconut milk
1 tablespoon plus 1 teaspoon Thai Red Curry Paste, see above
1 cup chicken broth, homemade or low-sodium canned
1/4 cup unsweetened coconut milk
1/4 cup chunky peanut butter
1 tablespoon Southeast Asian fish sauce
1 tablespoon freshly squeezed lime juice, or more to taste

Directions

1

Stir-fry the coconut cream in a small saucepan over medium heat, until the oil separates and sizzles, about 2 minutes.
2

Add the curry paste and stir-fry until fragrant, about 2 minutes.
3

Whisk in the broth, coconut milk, peanut butter, and fish sauce.
4

Bring to a boil over medium-high heat, reduce the heat to maintain a gentle simmer and cook, stirring, until thickened, about 10 minutes.
5

Transfer the sauce to a serving bowl and cool to room temperature.
6

Whisk in the lime juice just before serving.