Tuesday, August 31, 2010

Red Curry Peanut Sauce

This recipe from the July 2010 issue of Bon Appetit is not to be missed!  There are a ton of peanut sauce recipes out there, but the difference here is in the curry paste.  It is sauteed with fresh garlic, ginger, and onion before adding peanut butter, coconut milk, stock, and lime juice to finish the sauce.  Curry paste adds a wonderful layer of flavors with green or red chili, lemongrass, coriander, cumin and other ingredients that gives anything you add it to that little something extra.  We enjoyed the Red Curry Peanut sauce with sauteed shrimp and rice noodles, but it is perfect for a barbecue.  Make the sauce in advance, grill any kind of meat on skewers and serve with reheated sauce.  Guests will think this is just another satay platter, but soon will be looking for anything to use as a vehicle for eating more sauce!  

(picture copied from link)

 Curry paste is easily found in the grocery store Asian food section in a red and green version.  I think one is spicier than the other, but either will work with this peanut sauce.  I recommend Jif Natural peanut butter.  I am thrilled they finally came out with a product that doesn't contain hydrogenated oils and it as smooth as the original.  No clumpy "all natural" peanut butter that is stored in the refrigerator and it is about half the price of some it's competitors.

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