Ingredients
1 tbsp. peanut oil
1 shallot
1 garlic clove
1 tbsp. Thai red curry paste
1 tbsp. light brown sugar
6 tbsp. unsweetened peanut butter
3/4 c. unsweetened coconut milk
2 1/2 tbsp. fresh lime juice
1 tbsp. Asian fish sauce
Preparation
Step 1In a medium saucepan, heat the peanut oil. Add the shallot and garlic and cook over moderate heat, stirring, until softened, about 2 minutes. Add the curry paste and whisk for 1 minute. Add the brown sugar and cook until melted. Whisk in the peanut butter, then slowly whisk in the coconut milk. Simmer for 2 minutes. Remove from the heat and whisk in the lime juice and fish sauce. Serve warm or at room temperature.Step 2Make Ahead: The sauce can be refrigerated for up to 1 week.Step 3Best Uses: Serve the peanut sauce with grilled beef, chicken, spareribs, shrimp or pork or with crudites for dipping, or mix it into rice noodles or stir-fries.
