I saw many recipes online use peanut butter as an ingredient to make spicy peanut sauce. However, I’m not a big fan of peanut butter, and I personally feel that using the real stuff makes a lot of difference. This is the dipping sauce for my Thai Sate Chicken, and the base sauce for my Spicy Peanut Sauce Pasta with Shrimp.
Adjust to your level of spiciness by increasing or reducing the amount of red curry paste.
Ingredients (Makes about 1 cup)
- 1-2 tbsp red curry paste
- 1 tbsp fish sauce
- 1/2 cup roasted peanuts, ground using a food processor
- 2 tbsp brown sugar
- 1 tbsp tamarind paste
- 3/4 cup coconut milk
Heat saucepan on med heat.
Add curry paste and coconut milk.
Bring to boil, lower heat.
Add brown sugar.
Add ground peanuts.
Stir in fish sauce.
Then stir in tamarind paste.
Season accordingly to your preference.
Turn off heat.