Cook this
The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
Not yet written for this entry.
II
Description
The peanut sauce served with satay — a preparation of red curry paste fried in coconut cream, combined with roasted peanuts ground to a rough paste, coconut milk, tamarind water, palm sugar, and fish sauce. Thai peanut sauce (different from Indonesian kacang sauce in its use of red curry paste and coconut milk as the base) is a complete flavour exercise: the peanut's fat and protein provide richness and depth; the red curry paste's aromatics provide the Thai character; the tamarind and palm sugar provide the sweet-sour balance. It is not a dipping sauce but a sauce of complexity in its own right.
III
The Thread
Not yet written for this entry.
IV
Flavour Context
Not yet written for this entry.
Pillars V — VII
The full training pages are part of membership.
Quality hierarchy, sensory tests, and where the dish lives or dies — on every entry in the Library.
Enter · from $49 a year