Target: 6 × 4 inches · landscape

Thai Peanut Sauce

20 min · 1.5 cups

Ingredients

□ 1/2 cup natural creamy peanut butter, well stirred

□ 1/2 cup unsweetened coconut milk, well shaken

□ 1 tbsp red curry paste, plus up to 1 tsp for adjustment

□ 2 tbsp low-sodium soy sauce, plus up to 1 tsp for adjustment

□ 1 tbsp tamarind concentrate

□ 1 tbsp fresh lime juice, plus up to 1 tbsp for adjustment

□ 2 tsp light brown sugar, plus up to 1 tsp for adjustment

□ 1 small garlic clove, finely grated

□ 1 tbsp finely chopped roasted peanuts, for optional garnish

□ 2 tbsp warm water, plus up to 4 tbsp to thin

1. Stir peanut butter smooth and shake coconut milk. Whisk with curry paste, soy, tamarind, and garlic.

2. Warm gently while whisking until glossy; remove from heat and whisk in brown sugar and lime.

3. Thin with warm water to a slow ribbon. Taste and adjust salt, heat, acidity, or sweetness in small additions.

4. Rest, whisk again, and loosen with water if needed. Scatter peanuts over the sauce if desired; serve or chill covered.

Cook’s note: Add water gradually; the sauce thickens as it cools and after refrigeration.