On 2006-05-05, Rusty > wrote:

> Thai Peanut Dipping Sauce
>
> 2 Tbs peanut butter (smooth or chunky)
> 1 Tbs salad oil
> 2 Tbs soy sauce
> 2 Tbs granulated sugar
> 2 tsp white vinegar
> 1/2 tsp sesame oil
> 1 tsp sriracha sauce (more or less to taste)
> 1/8 tsp ground coriander
>
> Mix ingredients well. Serve over potstickers or as a dipping sauce.

Ahhh... Thai recipes.

Nam Jim Satay (Peanut Sauce)

4 ounces of freshly roasted, unsalted, peanuts
3 to 4 cloves of garlic, chopped
1 ounce chopped onion
1 to 2 tablespoon red or Massaman curry paste
1 teaspoon nam pla (fish sauce)
8 tablespoons coconut milk
4 to 6 teaspoons lime juice, to taste
2 to 3 teaspoons brown sugar

First grind or crush the peanuts to a fairly fine powder. Then combine
them with the remaining ingredients (except the lime juice), to form a
smooth sauce. If the sauce is too thick, you can thin it with a little
chicken stock. Now add the lime juice, tasting as you progress to check
the balance of flavors is correct.

Note:
Use red curry paste with beef or pork satay, Massaman with chicken. If
you are doing shrimp satay then use half the quantity of Massaman paste.

In Thailand, red shallots would be used instead of onion, and palm sugar
would be used instead of brown sugar.

This is one of the recipes from Colonel Ian F. Khuntilanont-Philpott:

Nam Jim Satay (Peanut Sauce)

1 can coconut milk (14 ounces)
1/2 cup chicken stock
1/2 cup uncooked peanuts
1 tablespoon garlic, crushed
1 tablespoon red curry paste
1 tablespoon nam prik pao
1 tablespoon palm sugar
1 tablespoon fish sauce
1 tablespoon lime juice

In a wok or large heavy skillet, dry roast the peanuts until they start
to turn toasty brown. Bite one to check that it is cooked through
(careful - they're hot).

Discard any brown peanut "skins" and put the peanuts in a blender or
food processor.

Separate the coconut milk and add a cup of thick coconut cream to the
blender, and process until smooth. Add the garlic, curry paste,
nam prik pao, sugar, fish sauce and lime juice and process until mixed
thoroughly.

Combine the remaining coconut milk with the chicken stock, and then
slowly add this to the running blender until a suitable consistency is
achieved.

This one is a little different from the satay sauces:

Nam Jim Tua (Peanut Sauce)

peanut oil
1 tablespoon green onions
1/2 tablespoon galangal (poor substitute: ½ tablespoon ginger plus
1 tablespoon lemon juice)
1/2 tablespoon lemon grass
1/2 tablespoon garlic
1/2 tablespoon lime zest
1/2 tablespoon cilantro
1 teaspoon makrut (lime leaves), preferably fresh
1 cup coconut milk
2 tablespoons curry powder (Thai Red)
3/4 cup peanut butter
2 tablespoons palm sugar (or brown sugar)
2 tablespoons tamarind liquid
2 tablespoons lime juice

In a food processor, grind green onions, galangal, lemon grass garlic,
lime zest, cilantro and makrut.

Heat wok. Add peanut oil. When oil is hot, add onion/garlic puree.
Stir fry for 1 minute. Add coconut milk, curry powder, peanut butter,
palm sugar, tamarind liquid and lime juice and bring to a boil. Cool.
Serve at room temperature.

In Thailand, a "food processor" is a stone mortar and pestle.

--
Clay Irving >
Clay's Kitchen <http://www.panix.com/~clay/cookbook/>