Contributed by: Michael Abramson of M Vegetarian Recipes
This is my original peanut sauce... and still my most popular. It goes with just about anything... gado-gado salad, vegetarian chicken, spring rolls, baked potatoes, grilled or steamed veggies...
- 1 Cup raw peanuts
- 1/4 Cup sweet red pepper - chopped
- 1 Tbsp Thai red curry paste
- 1 Tbsp vegetable oil
- 1/2 tsp Thai red chili - seeded and finely chopped
- 2 cloves garlic - chopped
- 1/4 tsp ground white pepper
- 3 Tbsp brown sugar
- 1 Can coconut milk
- 2 Tbsp rice vinegar
- 1 Tbsp vegetarian oyster sauce
Toast peanuts over medium heat in dry pan until golden. Shake often. Remove from heat and allow to cool. When cool, grind to a medium-fine grain.
In a food processor combine red peppers, curry paste, oil, chili, garlic and pepper and pulse to a smooth paste. In a wok cook the paste over medium heat stirring constantly until mixture has darkened and is very fragrant. Stir in sugar until dissolved. Add ground peanuts and stir until well coated. Gradually add coconut milk, vinegar and oyster sauce until fully incorporated. Reduce heat to simmer and cook for 15 minutes stirring often.
Can be served hot or at room temperature. If refrigerated sauce will thicken. Reheat very slowly over low heat.