Peanut sauce

Recipe by:
Food Network Kitchens

Tested

Watch Chopped: Grill Masters
Thursday the 20th, at 20:00 on StarHub 433

Prep: 5 mins

Cook: 15 mins

Serves: about 1 cup

Difficulty: Easy

Ingredients Tick boxes to send shopping list to email

2 tbsp. coconut cream, skimmed from the top of tinned coconut milk

1 tbsp. plus 1 tsp. Thai Red Curry Paste, see above

250ml chicken stock, homemade or low-sodium canned

65ml unsweetened coconut milk

65ml chunky peanut butter

1 tbsp. Southeast Asian fish sauce

1 tbsp. freshly squeezed lime juice, or more to taste

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Method

Peanut sauce

1) Stir-fry the coconut cream in a small saucepan over medium heat, until the oil separates and sizzles, about 2 minutes. Add the curry paste and stir-fry until fragrant, about 2 minutes.

2) Whisk in the broth, coconut milk, peanut butter, and fish sauce. Bring to a boil over medium-high heat, reduce the heat to maintain a gentle simmer and cook, stirring, until thickened, about 10 minutes. Transfer the sauce to a serving bowl and cool to room temperature. Whisk in the lime juice just before serving.