Peanut sauce

Ingredients for 4 servings:

• 400 ml coconut milk
• 1 tbsp curry paste, red, heaped
• 125 g peanuts, unsalted, roasted
• 2 tbsp palm sugar, grated
• 1 tbsp fish sauce
• 2 tbsp lime juice, or a little more

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

goes well with satays, fried meatballs, grilled chicken wings, and all sorts of other dishes…

Crush the peanuts in a mortar and pestle, but not too finely; there should still be some pieces. Heat 3 tablespoons of the thick coconut cream, add the curry paste, and fry over medium heat for one minute, stirring constantly with a whisk. When the paste is fragrant, stir in the remaining coconut milk, palm sugar, ground peanuts, and fish sauce, and simmer gently over low heat for 10-15 minutes until the sauce thickens. Finally, season with lime juice and a little more salt, if desired. Serve lukewarm or cold. Note: You can roast the peanuts yourself or buy them unsalted and roasted from a store. To roast them yourself, buy them raw from an Asian store. Dry-roast the peanuts in a pan over medium heat, stirring constantly, until golden brown. This requires patience and attention. Higher heat will quickly blacken the nuts, making them bitter. It is easier, although not as authentic, to use the blue bags or cans of a well-known brand.