Peanut sauce
easy
30 mins
30 mins
Ingredients
- 500 g dried coconut flake
- 1-2 TABLESPOONS unsalted peanut kernels
- 1 red shallot (you can get it in the asian shop)
- 1 Garlic clove
- 1 TABLESPOON Peanut oil
- 2 TABLESPOONS Peanut cream (glass)
- 1 TABLESPOON red curry paste (you can get it in the asian shop)
- 1-2 TEASPOONS Lime juice
- 1 TABLESPOON Fish sauce
Directions
- 1
For the coconut milk, bring 625 millilitres of water to the boil and pour onto the grated coconut. Mix in a mixer, place on a gauze cloth and squeeze out well. The result is 350 millilitres of thick coconut milk.
- 2
Bring another 625 millilitres of water to the boil and pour it onto the grated coconut. Put it back into the blender jug and press it out well in the cloth. You now get thin coconut milk (400 to 500 millilitres).
- 3
For the sauce, roughly chop the peanuts and roast them in a dry pan. Set aside. Peel the shallot and garlic. Dice shallot very finely. Press the garlic through a garlic press. Heat the oil in a frying pan.
- 4
Briefly sauté the shallot and garlic. Add peanut cream, melt in it and deglaze with 300 to 500 millilitres of thin coconut milk. Stir in the red curry paste and continue to stir and simmer until a creamy sauce is obtained.
- 5
Season with lime juice and fish sauce and serve sprinkled with roasted peanuts.
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