Peanut sauce

  • Preparation Time5 mins
  • Cooking Time15 mins
  • Serves1
  • DifficultyEasy
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
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.

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