You got problems with the "Best Damn..." claim? Well - perhaps you need to take it up with my new label maker!
This was my very first peanut sauce, and it still remains my favorite. It’s a perfect satay sauce; it’s a superb gado-gado sauce; it’s a great sauce over Chick*n Schnitzel . . . or you can just eat it by the spoonful!
1 cup (150 g) raw peanuts ¼ cup (45 g) red pepper, chopped
1 tbsp (15 ml) grape-seed or canola oil
1 tbsp (14 g) Thai red curry paste (see note)
2 cloves garlic, minced ½ tsp minced Thai red chili ¼ tsp white pepper 3 tbsp (28 g) brown sugar 1 (14-oz [400-ml]) can coconut milk
2 tbsp (30 ml) rice vinegar 1 tbsp (15 ml) vegan oyster sauce
Toast the peanuts in a dry pan, stirring often, over medium low heat for 6 to 8 minutes or until golden. Remove the toasted peanuts to a bowl and allow them to cool. When cool, add the peanuts to a food processor and pulse to a medium-fine grain. Do not over-pulse or you’ll end up with peanut butter. Remove the ground peanuts to a bowl and set aside.
Wipe out the processor and add the red pepper, oil, curry paste, garlic, chili and pepper. Pulse the mixture to a smooth paste.
Add the paste mixture to a wok over medium heat and cook, stirring constantly, for approximately 5 minutes or until the paste has darkened and is very fragrant. Add the brown sugar and continue stirring for 4 to 5 minutes or until the sugar has dissolved. Add the ground peanuts and continue stirring until the peanuts are well coated with the paste. Reduce the heat to simmer, and gradually whisk in the coconut milk, vinegar and oyster sauce. Whisk until the mixture is fully incorporated and then let it simmer for 15 minutes. Do not let the sauce boil.
This sauce can be served hot or at room temperature. If you refrigerate it, the sauce will thicken. Simply reheat the sauce over low heat until it has regained its original consistency.
NOTE: Check the ingredients of the Thai red curry paste to make sure it is vegan. Some curry pastes contain fish sauce.