- 1 tbsp. tamarind paste
- 1 tbsp. dark brown sugar
- 2 tsp. peanut oil
- 1 1/2 tsp. ground coriander
- 1 1/2 tsp. ground turmeric
- 1 tsp. kosher salt
- 3 cloves garlic, chopped
- 3 large shallots, chopped
- 1 2″ piece ginger, chopped
- 1 lb. lamb shoulder, cut into 1″-wide, 1/4″-thick slices
- One 13.5-ounce can of Chaokoh coconut milk
- 2 ounces (approximately 1/4 cup) of Thai red curry paste (I use either Maesri or Mae Ploy.)
- [Added December 13, 2010: For those who like their peanut sauce with lots of flavor but less heat, replace red curry paste with the same amount of Thai massaman curry paste which is just as flavorful (in a different way) but not nearly as hot.]
- 3/4 cup unsweetened (natural) creamy peanut butter — the kind that has a layer of oil on top* (Do not use regular peanut butter. I use Smucker’s natural peanut butter.**)
- 1/2 tablespoon salt
- 3/4 cup sugar
- 2 tablespoons of apple cider vinegar or white vinegar (Do not use white wine, red wine, balsamic, or anything else — not even rice vinegar)
- 1/2 cup water
Put everything into a medium heavy-bottomed pot and bring to a very gentle boil over medium heat, whisking constantly.
Let the mixture simmer for 3-5 minutes over low heat; be careful not to let the mixture scorch at the bottom of the pot.
Take the pot off the heat, let the sauce cool down to room temperature (or slightly warmer), and serve the sauce with satay or fried tofu.
Note: This peanut sauce keeps in a glass container in the refrigerator for weeks. Refrigerated sauce will thicken up considerably. All you have to do is thin it out with a little bit of water to desired consistency, reheat, and serve. The sauce also freezes beautifully.