Betty Rock's Thai Peanut Sauce

Total Time: 10 mins Preparation Time: 8 mins Cook Time: 2 mins

Ingredients

• Servings: 12
• 1 tablespoon peanut oil
• 3 -4 tablespoons gingerroot, grated
• 4 tablespoons garlic, minced
• 3 tablespoons fish sauce
• 1 cup prune, pitted
• 8 tablespoons panang curry paste (red curry)
• 2 (14 ounce) cans coconut milk
• 1/2 cup dark brown sugar
• 1/3 cup creamy peanut butter
• 2 teaspoons red pepper flakes or 2 teaspoons cayenne pepper
• 1 cup water or 1 cup chicken stock
• 1 1/2 tablespoons curry powder
• 3/4 tablespoon turmeric
• 2 tablespoons lemon juice
• 1 1/2 tablespoons rice wine vinegar or 1 1/2 tablespoons cider vinegar

Recipe

• 1 in a small skillet, over medium heat, combine peanut oil, ginger, garlic, and fish sauce, and sauté for 1 minute.
• 2 add prunes, curry paste, coconut milk, brown sugar, peanut butter, and red pepper flakes, and simmer for another minute.
• 3 then add water and transfer mixture to a food processor.
• 4 add curry powder, turmeric, lemon juice, and vinegar, and purée until well blended.
• 5 if the sauce is too thick, add a little more coconut milk or peanut oil until it reaches the consistency you want.