When I first started cooking vegan, years ago, I made a lot of Asian dishes. They were easy. Plus, we love Asian food. I have tried many a peanut sauce recipe in my day, and have tried to emulate the peanut curry sauce from our favorite Thai restaurant, Thai Basil, countless times. Although I still make Asian food once a week or so, the peanut curry took the backseat as I became too frustrated to make the sauce, as it was either too bland or too sweet or too salty or didn't taste enough like peanut butter. So we call it the "old-school" peanut curry, from the olden days of vegan cookery. The other night I gave it a go again, and this sauce is a winner. Too bad I didn't write it down, but I think I can remember. . .
1/2 C coconut milk
1/4 C peanut butter
2 tbl tamari
1 tbl Turbinado or other brown sugar
2 tsp chili garlic sauce, or more, if you like a hotter sauce
1 tsp crushed red pepper flakes, or more
Whisk all of the ingredients together in a bowl, then pour into a small saucepan. Heat the sauce until almost boiling. Set aside until ready to use.
I think this sauce would be good on multiple items. Add less coconut milk and it becomes a thicker sauce for dipping veggies or seitan satay. I stir-fried some tofu, onion, garlic, green pepper, carrot, potato and broccoli, then served it over jasmine rice with the sauce ladled over the top.
21 hours ago