Recipe - Thai Peanut Butter Sauce

One fourth cup Peanut oil
2 Cloves garlic
1 tablespoon Fresh lemon grass
1 Onion; blendered with the
garlic and lemon grass
One half (up to)
1 teaspoon Ground red chile pepper
(your choice of fire)
3 Kaffir lime leaves or
1 Fresh lime; grated zest of
One half teaspoon Curry powder
1 cup Coconut milk
One half cup Milk
1 teaspoon Ground cinnamon
3 Bay leaves
2 teaspoon Tamarind paste
1 (up to)
3 tablespoon Fish sauce (purchased at
Asian markets; amount
varied by brand and taste.
Thai variety is milder than
Vietnamese variety.)
3 tablespoon Dark brown sugar
3 tablespoon Lemon juice
1 cup Smooth peanut butter

Heat the oil in a skillet to mediumhigh heat and sauté garlic, onion,
chile, lime leaves or zest, curry powder and lemon grass for 2 to 3
minutes. Then stir in coconut milk, milk, cinnamon, bay leaves, tamarind
sauce, fish sauce, brown sugar, lemon juice and peanut butter. Mix
ingredients well, reduce heat and cook, stirring frequently, until sauce
thickens. This takes about 30 minutes. Remove bay and lime leaves and
serve. Do not let sauce stick and burn to bottom of pan.

Adapted from Keo's Thai Cuisine, Keo Sananikone, Ten Speed Press. 1986

I like to blender the onion, lemon grass and garlic so the sauce is smooth
in texture. You can also mince them and use chunky peanut butter if you
like chunks in your sauce.

bwight@ix.netcom.com (William Wight)

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