From kdowsett@blueyonder.co.uk Tue Jan 15 16:00:40 2002 Date: Tue, 15 Jan 2002 14:14:03 +0000 (UTC) From: Keith Dowsett Newsgroups: rec.food.recipes Subject: Thai Peanut Sauce Followup-To: rec.food.cooking, rec.food.recipes This is an old post from the late Colonel Ian Philpott. His recipes are still among my favourites, so here's his recipe for peanut sauce. Nam Jim Satay (Peanut Sauce) 4 ounces of freshly roasted (unsalted) peanuts. 3-4 cloves of garlic, chopped 1 ounce chopped onion 1-2 tablespoon red or Massaman curry paste 1 teaspoon fish sauce 8 tablespoons coconut milk 4-6 teaspoons lime juice (to taste). 2-3 teaspoons brown sugar. First grind or crush the peanuts to a fairly fine powder. Then combine them with the remaining ingredients (except the lime juice), to form a smooth sauce. If the sauce is too thick, you can thin it with a little chicken stock. Now add the lime juice, tasting as you progress to check the balance of flavors is correct. Note use red curry paste with beef or pork satay, Massaman with chicken. If you are doing shrimp satay then use half the quantity of Massaman paste. -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please send recipes, requests, questions or comments to Moderator Patricia Hill at recipes@rt66.com Please allow several days for your submission to appear.