Active Time

　　20 min

　　Total Time

　　50 min

　　Packed with peanuts and spiked with Thai curry paste, this chunky sauce nearly explodes with flavor and spice. Placed near the chicken satés or the crab-and-pork spring rolls, a bowl of it will quickly disappear.

　　

Ingredients

Makes about 2/3 cup

　　1/4 cup roasted salted peanuts

　　1 tablespoon packed palm or dark brown sugar

　　2 to 3 teaspoons Thai red curry paste

　　8 to 10 tablespoons water

　　2 tablespoons peanut or vegetable oil

　　3 garlic cloves, finely chopped

　　1/4 cup finely chopped shallot (about 1 large)

　　2 fresh Thai or serrano chiles (2 to 3 inches; preferably red) including seeds, thinly sliced crosswise

　　

Step 1

Finely grind 3 tablespoons peanuts in a food processor along with sugar. Finely chop remaining tablespoon peanuts by hand.

　　

Step 2

Stir together curry paste (to taste) and 6 tablespoons water until paste is dissolved.

　　

Step 3

Heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté garlic, shallot, and chiles, stirring, until golden, about 4 minutes. Add ground peanut mixture and cook, stirring, 1 minute. Stir in curry mixture and bring to a boil, stirring constantly. Remove from heat and stir in chopped peanuts.

　　

Step 4

Cool to room temperature, about 30 minutes, then thin with water, 1 tablespoon at a time, to desired consistency.

　　Cooks' note:

　　Sauce can be made 1 day ahead and chilled, covered.