Peanut Curry Sauce
This peanut curry sauce works as a dip for grilled meat and takes about half an hour. The key step is letting the coconut milk and curry paste cook hard without stirring until the oil separates, which fries the paste and gives the sauce its depth. Ground peanuts thicken it, while sugar, lemon juice and fish sauce balance sweet, sour and salty. Thin it with water and it also becomes a marinade or dressing.
Instructions
Chop or grind the peanuts until they form a fine meal.
Pour half of the coconut milk into a medium saucepan and set it over high heat. Add the red curry paste and stir until it dissolves.
Keep the pan on high heat for 10 to 12 minutes without stirring. It is ready when the oil from the coconut milk has risen to the top.
Turn the heat down to medium-high and stir in the ground peanuts. Add the rest of the coconut milk and bring the pan to a full boil.
Reduce the heat, then add the sugar, lemon juice and fish sauce. Cook for 15 to 20 minutes, stirring now and then, until the sauce has thickened and the oil has come to the surface again.
Take the pan off the heat and leave the sauce to sit for about half an hour. Stir the surfaced oil back in. The sauce should be a little looser than peanut butter, so if it seems too thick, stir in about a teaspoon of water or coconut milk.
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