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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Peanut Sauce


1 ¾ cup Unsalted dry peanuts
1 Tbsp Peanut oil
1 tsp Curry powder or paste
1 Tbsp Sugar
2 cups (one 14-ounce can) Coconut milk
¼ cup Soy sauce
1 Tbsp Lime juice
1 tsp Wasabi powder


Place peanuts in a food processor until crushed.  Be careful not to puree them.

Place the peanut oil in a medium saucepan over medium heat; add the curry paste and whisk for 30 seconds.  Whisk in the sugar and coconut milk and cook over medium-low heat, whisking, until smooth and thick, about 5 minutes.  Do not boil.  Add the crushed peanuts.

Add the soy sauce, lime juice and whisk in wasabi powder.  Taste and add more sugar, soy, or lime if necessary.  Cool sauce.


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