Peanut Sauce – Took Jin

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Sauce
Cuisine	European
Servings (Default: 4)

Ingredients

150 g peanuts, raw, peeled, unsalted
1 can coconut milk, 400 ml
2 tablespoon curry paste, red
3 tablespoon palm sugar, crushed
2 tablespoon fish sauce
2 tablespoon vinegar (rice vinegar), light
possibly salt

Instructions

Roast the peanuts in a pan without fat until golden brown. Put in the mortar and let cool down a bit. Finely crush the peanuts with the pestle and grate.
In a saucepan, stir the red curry paste with a little coconut milk while heating until it begins to simmer. Add the rest of the coconut milk, simmer.
Add the peanuts, sugar, fish sauce and vinegar and simmer over a low heat for about 20 minutes until it has thickened. If necessary, season again with sugar, vinegar and possibly salt. But be careful with the vinegar, it shouldn`t taste sour, but sweet and hot. The vinegar is only used to round things off
Let cool a little before serving, stirring every now and then, as it thickens as it cools and the peanut oil is released
Annotation:
if the sauce is served with satay moo (see my profile), take approx. 3 tablespoons of the deposited cream from the can of coconut milk and set aside for the satay marinade.

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