Peanut Sauce Needed

[catciao]

Anyone have a great Peanut Sauce recipe that's easy and tasty? I don't want to have to roast and blend my own peanuts if possible. I also like the idea of using coconut milk for a sweeter flavor. How far in advance can I make it before it goes?

Thanks.

[Flash]

Check it out catciao,

http://www.recipesource.com/

type in peanut sauce in the search area and pick one.

this one looks good, but I have not tried it:

Title: Spicy Peanut Sauce
Categories: Vietnamese, Condiment, Ceideburg 2
Yield: 1 servings

2 Shallots, minced
2 Cloves garlic, minced
1 Stalk fresh lemon grass,
-white part only, finely
-chopped
1 1/2 tb Vegetable oil
1 tb Red curry paste, or 1
-teaspoon cayenne
1/4 c Crunchy peanut butter
1 tb Palm sugar or brown sugar
1 tb Fish sauce (nam pla)
1 c Thin coconut milk (see note)

In a saucepan, saute shallots, garlic and lemon grass in oil until
soft. Add red curry paste and cook 1 minute until fragrant.

Add peanut butter, palm sugar, fish sauce and coconut milk. Cook over
medium heat until thick and syrupy (about 15 minutes). Add water if
sauce is too thick.

Makes about 1 cup.

NOTE: To make coconut milk and cream, pour 1 can unsweetened coconut
milk into a tall glass. Allow to sit for at least 1 hour so the
thick cream rises to the top. Skim off top (cream) and set aside.
The rest is thin coconut milk.

San Mateo Times 1/90


Flash

[Pete]

Here is an easy recipe that I often use, and you can find most of the ingredients at any local grocery store.

2 cloves fresh garlic
1 inch of peeled fresh ginger
1 cup of peanut butter
1/2 bunch of cilantro, chopped
sugar (to taste)
soy sauce (to taste)
water (can substitute coconut milk)
1/4 cup rice wine vinegar (I have substituted cider vinegar, just up the sugar)
sambal, siracha, or other thai garlic chile sauce (failing that cayenne will work in a pinch)

In a food processor process the garlic and ginger along with 1/4 cup sugar, until finely minced. Add peanut butter, vinegar, and sambal (or whatever you are using). Process, adding water, soy sauce and vinegar to get the consistency you want. Add the cilantro, blend again, and adjust seasonings to your taste. Sweet, sour, hot and spicy should all balance out.

This is one of the simpler recipes that I have that I like quite a bit. I do have others, that are more involved. If you have access to an Asian market, to get specialty items let me know and I will send along some more recipes.