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04/16/08 |
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Peanut Sauce v2.0 Yields a bit over two cups 1 c. creamy peanut butter 1 can coconut milk (approx. 13.5 oz.) 1/4 c. red curry paste 2 T. dark soy sauce other ingredients (see note below)
Whisk together all ingredients either using brute manual force or some sort of mechanical trickery. Your choice. If you want your sauce to be served warm/hot, add 1/2 c. heavy cream (NOT MILK, YA SISSY) to the mix to help stabilize everything. If you're serving it cold, you're fine the way it is.
Note from GG: The peanut sauce recipe was one of the first ones that I ever wrote, and it suffered from the lack of experience I had in working with relatively exotic ingredients. Version 1.0 tastes pretty good, but it suffers from a lack of stability in either hot or cold applications. I think I tried to do a bit too much "from scratch," (instead of recognizing when some cats could do stuff better than I could) and it made the sauce suffer for that. Fortunately, after a year of working at Mulleady's and having to come up with "frites sauces" on a regular basis, I managed to nail this one cold. To do a little name-dropping, I used Chaokoh coconut milk, Adam's peanut butter, Mae Ploy curry paste and Kikkoman soy sauce. These ingredients made the best version of this sauce I've made. The only tweaks I might add to enhance the flavor might be some chopped cilantro, minced garlic, a squeeze of lime juice, brunoise shallots, a tablespoon or two of tahini, a 1/4 c. of sake or maybe some toasted raw peanuts ground fine in the food processor. That's really about all the mods I'd do to this recipe (and I don't mean all of the things I just mentioned; just a couple here and there). After five years of fuxing with this, I've finally gotten it down to a science. Yay for trial-and-error.
This site was last updated 01/02/08 |
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