Peanut sauce
Votes: 2
Time: 20 min.
Peanut sauce - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tablespoons coconut cream, skimmed from the top of canned coconut milk
- 1 tbsp plus 1 tsp curry paste
- 1 cup chicken broth, homemade or canned
- 1/4 cup unsweetened coconut milk
- 1/4 cup peanut butter with crushed peanuts
- 1 tbsp. fish sauce
- 1 tbsp lime juice or more to taste
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Recipes with similar ingredients: Peanut sauce, curry paste, coconut milk, coconut cream, fish sauce, lime juice, Peanut butter
Cooking the dish according to the recipe:
- Cook the coconut cream in a small saucepan over medium heat until the oil separates, about 2 minutes. Add the curry and cook for about 2 minutes.
- Mix with broth, coconut milk, peanut butter and fish sauce. Bring to a boil over medium-high heat, reduce heat to maintain a gentle simmer, and cook, stirring, until the sauce thickens, about 10 minutes.
- Transfer the sauce to a serving bowl and let cool to room temperature. Add lime juice before serving.
Exit: 1 tbsp.
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