Packed with peanuts and spiked with Thai curry paste, this chunky sauce nearly explodes with flavor and spice. Placed near the chicken satés or the crab-and-pork spring rolls, a bowl of it will quickly disappear.
Sauce can be made 1 day ahead and chilled, covered.
Recipe information
Total Time
50 min
Yield
Makes about 2/3 cup
Ingredients
Preparation
Step 1
Finely grind 3 tablespoons peanuts in a food processor along with sugar. Finely chop remaining tablespoon peanuts by hand.
Step 2
Stir together curry paste (to taste) and 6 tablespoons water until paste is dissolved.
Step 3
Heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté garlic, shallot, and chiles, stirring, until golden, about 4 minutes. Add ground peanut mixture and cook, stirring, 1 minute. Stir in curry mixture and bring to a boil, stirring constantly. Remove from heat and stir in chopped peanuts.
Step 4
Cool to room temperature, about 30 minutes, then thin with water, 1 tablespoon at a time, to desired consistency.
