Saturday, January 17, 2009
Inspired by Court's last post, here is a sauce adapted from Michael Smith's Chef at Home Easy Thai Dinner episode. The chile and lime give the peanut sauce extra depth of flavour, and it keeps in your fridge for several months so it's a great staple to have on hand.
Thai Peanut Sauce:
1 cup peanut butter
juice & zest of 1-2 limes
half of a minced & deseeded thai bird's eye chili
1/4 cup brown sugar
1/4 cup soy sauce
Put everything in the food processor and whizz together. Like this, you can jar it and keep it in the refrigerator. If you want to thin it out a bit when using it, just heat it up on a low heat and combine 2 parts sauce with 1 part milk or coconut milk. This gives a creamy sauce that makes a great dip for appetizers.
Bird's eye chiles are about 3-5cm long and very narrow and pointy. You can always find them at asian grocery stores, but the bigger chains often have them as well. If you can't find any, you can substitute a 1/2 tsp of dried chile flakes or hot sauce. I used natural peanut butter, so the sauce thicker, oilier, and less sweet than it would be if you use regular peanut butter. You may want to reduce the amount of sugar if the peanut butter you use is already sweetened.