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Active Time
20 min
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Total Time
50 min
Packed with peanuts and spiked with Thai curry paste, this chunky sauce nearly explodes with flavor and spice. Placed near the chicken satés or the crab-and-pork spring rolls, a bowl of it will quickly disappear.
Ingredients
Makes about 2/3 cup
Step 1
Finely grind 3 tablespoons peanuts in a food processor along with sugar. Finely chop remaining tablespoon peanuts by hand.
Step 2
Stir together curry paste (to taste) and 6 tablespoons water until paste is dissolved.
Step 3
Heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté garlic, shallot, and chiles, stirring, until golden, about 4 minutes. Add ground peanut mixture and cook, stirring, 1 minute. Stir in curry mixture and bring to a boil, stirring constantly. Remove from heat and stir in chopped peanuts.
Step 4
Cool to room temperature, about 30 minutes, then thin with water, 1 tablespoon at a time, to desired consistency.
Sauce can be made 1 day ahead and chilled, covered.
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Reviews (11)
Back to TopI wish the Epicurious editors were intelligent.
raikawolf
6/1/2013
This is a horrible sauce. Too much water, not enough of everything else. Make it spicier and peanuttier: Cut the water in half Double the sake Double the peppers Add two T mirin or rice vinegar Double the peanuts
Anonymous
Ben Lomond
6/1/2013
This is a horrible sauce. It has way too much water and not enough of anything else.
Anonymous
Ben Lomond, CA
6/1/2013
This is good stuff!
jdaniel0317
1/3/2010
优秀的菜谱!我没有使用额外的辣椒- just used the red curry paste + less than 1 tsp. sambal chile pepper sauce. It had a slow, back of the throat heat that was perfect. I also used creamy peanut butter and coconut milk instead of water. Went perfect w/ the chicken sates.
Anonymous
media, pa
10/11/2009
Followed the recipe, with the exception of using 3 tablespoons peanut butter instead of grinding them. Also, could only find green Thai chiles. It's a really tasty sauce, and while certainly spicy, not overwhelmingly so. I'm sure the spiciness is dictated by the kind of peppers used. Replace or mix with mayo and put on a crusty french baguette for a sandwich - YUM!
carrie_k
3/4/2009
Woo! Cutting it w/ coconut milk was a great call. The serrano & curry paste created a FIRE situation. The coconut milk helped but it was still hot.
ldeegan
houston, tx
3/7/2007
I thought it would be too hot but everyone loved it. I've also added coconut milk to calm it down and that worked well.
Anonymous
Newport, RI
10/25/2006
I used two green serano peppers and it was too hot. But its packed with flavor and a good compliment to the chicken sates recipe.
becmeister
Livermore, Ca.
9/21/2006
Made this to go with the chicken sate for a party. Everyone loved it. Used natural peanut butter instead of peanuts so the texture was pretty smooth. People were spooning it over their side dishes and my sister-in-law said she could eat it with a spoon...
Anonymous
New Haven, CT
7/15/2006
curry paste really benefits from a bisk saute over med-high heat before incorporating into sauce. Prefer using coconut milk rather than ground peanuts/water mix as mealy texture from ground peanuts - less than ideal mouth appeal. Start with the peppers seeded first - then decide whether to add entire peppers on second batch - we love hot Thai & Malay condiments & this with seeds is certainly hot - another reason to use coconut milk as a base. Recommend using peanut butter rather than ground peanuts - will not make again.
stormygace
Washington, DC
7/4/2006
