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Spicy Peanut Sauces

spicy peanut sauces

Spicy Peanut Sauce

2 Shallots -- minced
2 Garlic cloves -- minced
1 Stalk fresh lemon grass - finely chopped
1 tb Red curry paste
1 t -Cayenne
1/4 c Crunchy peanut butter
1 tb Palm sugar or brown sugar
1 tb Fish sauce (nam pla)
1 c Thin coconut milk -(prepared from 1 can -Unsweetened coconut milk)

Use this spicy peanut sauce with all types of Thai-flavored noodles or grilled meats.

In Saucepan, sauté shallots, garlic and lemon grass until soft. Add red curry paste and cook for 1 minute until fragrant. Add peanut butter, palm sugar, fish sauce and coconut milk. Cook over medium heat until thick (about 15 minutes). Add water if it is too thick. Pour into a shallow bowl.

Coconut Milk: Pour 1 can unsweeten coconut milk into a tall glass. Allow to sit for at least 1 hour so the thick cream rises to the top. Skim off top (cream) and set aside. The rest is thin coconut milk. Makes 1 1/2 Cups

spicy peanut sauces

Spicy Peanut Sauce
(Serves 3 or 4)

1 Tbsp garlic powder
1 Tbsp onion powder
2 cups water
1 Tbsp oil
1/4 cup onion, diced
2 Tbsp chili pepper, ground. [See notes]
5 Tbsp peanut butter
1 Tbsp soy sauce

Choose One:
8 oz soy and rice tempeh, cut into 1/4-inch cubes 2-3 boneless chicken breasts, cut into 1/4-inch cubes 1 lb tofu cut into 1/4-inch cubes.

(1) Combine the garlic powder, onion powder, water, and (tempeh/chicken/tofu) in a saucepan, and bring
to a boil. Cover and simmer for 5 minutes. Remove the (tempeh/chicken/tofu). Drain and save the cooking liquid.
(2) Heat the oil in the saucepan and sauté the onion and chili until soft.
(3) Mix in the cooking liquid, peanut butter, and soy sauce. Bring to a boil.
(4) Add the (tempeh/chicken/tofu) and mix until coated with sauce.
(5) Serve over hot noodles or rice.
this recipe, if made as suggested, can be very spicy. We normally cut the amount of chili powder by half, although that is personal preference. Experiment with it.

spicy peanut sauces

Speckled Spicy Peanut Sauce
Makes 250ml/8floz
Preparation time less than 30 mins
Cooking time less than 10 mins

50g/2oz roasted salted peanuts
2 tbsp groundnut or sunflower oil
3 shallots, very thinly sliced
2 garlic cloves, very finely chopped
3 red Birdseye chilies, seeded and very finely chopped
50g/2oz crunchy peanut butter
175ml/6fl oz canned coconut milk
75ml/3fl oz water
1 tbsp palm or dark muscovado sugar
2 tbsp limejuice
1 tsp sambal oelek or chili sauce (optional, for those who like things extra spicy)
1 tsp Thai fish sauce
salt and cayenne pepper

1. Coarsely grind the roasted peanuts in a coffee grinder or mortar and pestle.
2. Heat the oil in a small pan, add the shallots and fry until richly golden. Lift out of the oil with a slotted spoon and set aside.
3. Add the garlic and chilies to the pan and fry until softened.
4. Add the ground peanuts, peanut butter, coconut milk, water and sugar and simmer gently for 4-5 minutes until slightly thickened.
5. Stir in the fried onions, limejuice, sambal oelek, Thai fish sauce and season to taste with a little salt and cayenne pepper. Pour into a small serving bowl and serve warm.

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