Overloading the Machine

Peanut Sauce

Recipes / Sauces

Based on recipe by Rachael Ray. Serves 4.

  • 2 tablespoons vegetable oil
  • 1 tablespoon red curry paste, plus more to taste
  • One 14.5-ounce can vegetable broth (about 2 cups)
  • One 13.5-ounce can unsweetened coconut milk
  • 2/3 cup creamy peanut butter
  • 2 tablespoons sugar
  • 2 teaspoons soy sauce
  • Crushed peanuts, for garnish

In a large, deep skillet, heat the oil over medium heat until hot but not smoking, about 2 minutes. Stir in the curry paste (adding more if a spicier sauce is desired) and cook until shiny and fragrant, 1 to 2 minutes. Whisk in the broth, coconut milk and 1/4 cup water and bring to a gentle boil, stirring constantly, over medium-high heat; cook for 2 to 3 minutes. Whisk in the peanut butter, sugar and soy sauce to form a smooth, creamy sauce, about 1 minute. Use the peanuts for garnish.

This page was last modified on 2011 December 20.