So moving to something I think we can all agree on: Thai peanut sauce is tasty stuff! I serve this with beef and chicken sate. It freezes well, so it's worth making a big batch. And the leftovers are a very tasty dip for . . . well, almost anything, which is why all I have to photograph is this:
First, make sure you have some of this, the magic ingredient. It's well worth scouring your Thai grocery or the internet. It is also the magic ingredient in my Thai curry, a recipe that can be adapted to almost anything you have on hand.
THAI PEANUT SAUCE
1 tablespoon canola oil
4 tablespoons Masaman curry paste (you can freeze the rest)
1 can unsweetened coconut milk
1/2 cup sugar
3/4 cup finely chopped peanuts (use the food processor for this)
1 tablespoon fish sauce
Heat oil on low, add curry paste, and cook until fragrant (about 1 minute)
Add coconut milk and sugar. Bring to boil. Cook until slightly reduced.
Remove from heat and stir in remaining ingredients. Serve at room temperature.
I hope everyone had a good weekend!