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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Thai Peanut Sauce Recipe

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This recipe for Thai Peanut Sauce is from The Clausing Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 TB. canola or peanut oil
6 TB. natural peanut butter
2 cloves garlic—finely chopped
4 TB. soy sauce
˝ tsp. shrimp paste (or 1 TB. fish sauce)
4 tsp. brown sugar
1 c. coconut
1/2 tsp. sambal oelek (Indonisian chili sauce)
1 c. water
1 TB. lemon juice
Directions:
Directions:
Heat the oil in a frying pan over a medium heat. Add the garlic and shrimp paste, cook for 1 minute, stirring constantly to dissolve the shrimp paste. Add the remaining ingredients, except the lemon juice, and bring to the boil. Reduce the heat and simmer for 10-12 minutes, uncovered, stirring regularly until the sauce reaches a creamy consistency. Add the lemon juice, and stir to combine.
Personal Notes:
Personal Notes:
I use this sauce to make peanut noodles, but you could use it to marinate chicken or dip kebabs in.
Don't be scared by fish sauce! Just don't think about it. My family didn't know it was in there, and they really liked it! If you can't find sambal oelek, I just use sriracha.

 

 

 

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