Yield: Yields about 1-1/2 cups
Freshly ground peanuts, caramelized curry paste, and a long, slow simmer give this sauce deep, complex flavor. Serve it with Pork and Shrimp Summer Rolls for dipping, and toss any leftovers with noodles or use as a dip for grilled or roasted meats, shrimp, tofu, or raw vegetables.
Make Ahead Tips
You can make the sauce up to 1 day ahead and refrigerate it in an airtight container. Serve at room temperature.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Love this recipe... first batch didn't last long.... now making 3 times the amount..... we love it ... thank you
This is an excellent recipe with great texture and flavor. I like that it uses fresh peanuts instead of peanut butter, and the early addition of the curry paste early in the process ensures a very fragrant, flavorful, spicy sauce. I made a day early and refrigerated; the next day all the fat had risen so I removed it. I hesitate on this, because I am sure it adds flavor. The sauce is delicious tossed with cold noodles, cucumbers, carrots, etc. (all leftover from the summer rolls!)
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.