Here’s a tasty twist on holiday favorites, from our own Ana Barth:
“Traditionally, Thai peanut sauce is served as a dip for satay (grilled pork or chicken on tiny skewers.)," she says. "My husband, Steve, discovered that peanut sauce is perfect in peanut butter and jelly sandwiches. It is also great on leftover turkey with cranberry sauce or on crunchy salad. We always have a jar in the refrigerator since it keeps for weeks."
She continues: "When it comes to ingredients, my mother and I have our ongoing disagreement about the recipe. She thinks real peanut sauce should be made with freshly ground-roasted peanuts. Who has time for that!?! Working for Marshall keeps me busy, so store-bought creamy peanut butter will do.”
Something about the thought of this on turkey is making me happy....
- One 13.5-ounce can of full-fat, unsweetened coconut milk
- ¼ cup of Thai Red curry paste or Massaman curry paste (milder and more complex)
- ¾ cup unsweetened creamy peanut butter
- ½ tablespoon salt
- ½ cup sugar
- 2 tablespoons of white vinegar (do not use white wine, red wine, balsamic, or rice vinegar)
- ½ cup water
- Put everything into a medium pot and bring to a very gentle boil over medium heat, whisking constantly.
- Let the mixture simmer for 3-5 minutes over low heat; be careful not to let the mixture scorch at the bottom of the pot. (Coconut milk burns very quickly.)
- Take the pot off the heat, let the sauce cool down to room temperature and serve the sauce with satay...or over your turkey and cranberry sauce!