Real Peanut Sauce

Unlike a lot of recipes for peanut sauce, this one is made with real peanuts.

1 cup fresh-tasting dry roasted peanuts, unsalted
2 cloves garlic, minced
2 tablespoons fish sauce (vegetarians substitute 2 1/2 tablespoons soy sauce)
1/2 teaspoon dark soy sauce
1/2 teaspoon tamarind paste or 1 tablespoon lime juice
2 teaspoons sesame oil
2 tablespoons brown sugar
1 to 2 teaspoons Thai chili sauce or 1/2 - 3/4 teaspoons {cayenne pepper}
1/4 cup water
1/2 cup coconut
Place peanuts in a food processor or blender.

Pulse until nuts are ground to preferred consistency: coarsely ground if you prefer a chunkier sauce, or more finely ground for a smoother sauce.

Add all the other ingredients to the food processor or blender and blitz to create a delicious peanut sauce.

If you prefer a runnier sauce, add a little more water or coconut milk.

Taste test the sauce, adding more fish sauce if you prefer it saltier, more sugar if you prefer it sweeter, or a squeeze of lime juice if it's too sweet or salty.

Serve at room temperature or lightly warmed, as desired.

Ease of Preparation: Easy

Preparation Time: 10 min

Servings: makes about 1 cup

Recipe By: Darlene Anne Schmidt

From:  Knack Thai Cooking
Used with permission of Knack

Chef Suggestions
This sauce is excellent served with satay or fresh spring rolls, or tossed with noodles and vegetables for a cold noodle salad.

When shopping for peanuts for this recipe, look for crunchy, fresh-tasting dry roasted nuts. Bulk peanuts are usually fine, so long as they are crisp on the outside (not soft).

This sauce tends to thicken as it sits. Just add a little more water or coconut milk to bring it back to your preferred consistency.