MMMMM----- Recipe via Meal-Master (tm) v8.04
 
      Title: Thai Peanut Sauce
 Categories: Polkadot, Ferd, Sauces, Thai
      Yield: 2 Cups
 
    1/2 c  Peanuts
      1 tb Peanut Oil
      2 ts Red curry paste
      1 ts Sugar
      1 c  Coconut milk
      2 ts Soy sauce
      1 tb Fresh lime juice.
 
  Heat the oil in a saucepan, and stir in the curry paste.  Whisk for a
  minute, th en add the peanuts (having food-processed them first;
  natural peanut butter work s as well), the sugar, and the coconut
  milk.  Bring all of this to a boil, then remove from heat, and whisk
  in the soy sauce and the lime juice. Use while still warm (or
  reheat).  Makes about 1.5 to 2 cups.
  
  From the New York Times
  
  Notes from the Chef:
  "The suggested use for this is over cellophane noodles (cook using
  directions on package) mixed with 12 shredded scallions, 2 tbsp
  toasted sesame seeds (place un toasted ones in a dry frypan, and
  shake over moderate heat until lightly browned ) and a pound of
  cooked shrimp. However, I used a sesame chicken instead of the
  shrimp, and it came out well. Recipe for that follows." - Ferd
  
  From: Ferd
  Date: 04-02-96 (18:25)
  The Polka Dot Cottage, a BBS with a taste of home.  1-201-822-3627.
 
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