We make this all the time, literally. Every batch is different---adjust ingredients to taste. It's great on stir-fry, rice, and noodles. It'd probably keep well, but we've never been able to save any.
0.5 c peanut butter
1t Thai curry paste
1-2 limes, juiced
1-2T rice vinegar
3-5T soy sauce
1T agave nectar or honey
dash black pepper
Mix, then let sit for the flavours to meld. The sooner you put in the curry paste, the better. More agave nectar will counteract the spice; more black pepper will intensify it. The trick is to balance spicy, sweet, salty, and sour. Thin with water or coconut milk to desired consistancy.
2 comments:
What kind of Thai curry paste is it? Do you make it or buy it, and if you buy it, where does it come from?
Thai Kitchen red, sold on the "oriental" aisle in fine supermarkets. Insta-curry in a little bottle. A quarter to a half teaspoon, per meal, is often enough.
Post a Comment