You begin this simple, delicious satay sauce by deep-frying peanuts. Frying produces a deeper aroma than roasting in the oven (you'll need a deep-fry thermometer). If you have the homemade red curry paste on hand, it all comes together pretty fast. This will last five days, sealed tightly and refrigerated. Re-warm to slightly above room temperature before serving. Serve with Beef Short-Ribs Satay.

　　

Ingredients

Makes about 1 quart

　　1 quart (820 grams) canola oil, for frying

　　1 1/2 cups (336 grams) skinless peanuts

　　1/8 cup (18 grams) red curry paste

　　1 3/4 cups (455 grams) unsweetened coconut milk

　　1 tablespoon (11 grams) kosher salt, plus more as needed

　　1/2 cup (120 grams) water

　　1 1/2 cups (180 grams) dark brown sugar

　　

Step 1

Heat the oil in a wok or heavy saucepan over medium-high heat. When the oil registers 350°F on a deep-fry thermometer, carefully lower in the peanuts and fry until they turn a rich caramel brown. Remove with a strainer and transfer to paper towels to drain and cool.

　　

Step 2

Transfer the cooled peanuts to a mortar and lightly crush them with a pestle to a coarse texture; set aside. Combine the red curry paste and 1/4 cup (65 grams) of the coconut milk in a medium saucepan over medium heat. Cook, stirring occasionally, until the oil separates and the mixture becomes fragrant—be careful not to let it scorch. Add the remaining 1 1/2 cups (325 grams) coconut milk, the measured salt, water, brown sugar, and crushed peanuts. Bring to a boil, then turn off the heat and let the mixture stand for 45 minutes to 1 hour to cool and allow the peanuts to hydrate.

　　

Step 3

Transfer to a blender and puree until the sauce is smooth. Taste and adjust the seasoning with more salt as needed.

　　From Hawker Fare: Stories & Recipes From a Refugee Chef's Isan Thai & Lao Roots © 2018 by James Syhabout. Reprinted with permission from Anthony Bourdain/Ecco, an imprint of HarperCollins Publishers.Buy the full book from HarperCollins or from Amazon.