Recipe for Thai Peanut Dipping Sauce – this pairs wonderfully with grilled shrimp
1/2 can premium coconut milk
2 Tbsp. Thai Red curry paste
2/3 cup creamy peanut butter, unsweetened/(natural/organic/non-gmo)
1 teaspoon salt
1/2 cup sugar
1/8 cup Lime Juice (freshly squeezed)
1/3 – 1/2 cup water
Add all the ingredients into a sauce-pan and bring everything to boil over medium heat. Keep mixing continuously.
Turn down the heat and allow the sauce to simmer for about 4 minutes at the lowest temperature.
Take it off the burner, and let the sauce cool down to a room temperature before serving.
Place Peanut dipping sauce in a container with fitted lid in the fridge for up to 10 days. This will cause the sauce to thicken up. What you will need to do is dilute it with a small bit of water to the desired consistency over a low heat before serving.
When I serve this meal, I serve it with lime and freshly picked Thai basil.
Marinate shrimps for about 15 minutes in 1/2 lime (juice), 1 tbsp. soy sauce, 2 garlic cloves minced and 1 tsp. of ginger. Grill, saute, or bake shrimps for 5 minutes on each side.
Season with salt and pepper, squeeze over a bit of lime juice and drizzle with oil. Roast for 15-20 minutes or you can boil for 10 minutes in salted water, then squeeze lime juice over again once cooked.
Wash rice 2-3 times, and soak for 10 minutes, drain the water out and refill the pot again. Usually I measure water by going about index finger thick above the rice. Add 1/2 teaspoon salt, mix, turn the heat on high, cover the pot. As soon as the water boils, take the lid off, mix the rice, then turn the heat to simmer, put the lid back on. Let the rice simmer for 7 minutes – keep the lid on.
Turn the heat off, keep the pot on the “turned off” stove burner and steam for 7 more minutes, keep the lid ON the pot. I like rice the best when made this way. After steaming, I add a drizzle of oil, mix it and serve.
Recipe provided courtesy of Sandra’s Easy Cooking food blog.