On my Superbowl post, Kate commented asking for my peanut sauce recipe. I Emailed it to her, but then realised that others may want it too!
I'll take this opportunity to say that I lovelovelove this book. It is such a great ressource for party planning. The menus are awesome. Every recipe has versions for preparing for 12-75. It has great suggestions for laying out a buffet, planning a bar, or garnishing plates. Long story short, I **heart** this book!
3/4 C Unsalted Peanuts
1 T White Sugar
2 T Peanut Oil
1 T Red Curry Paste (I'm usually a little generous with the curry paste)
1 1/2 C Unsweetened Coconut Milk
1 T Soy Sauce
1 T Lime Juice
Pleace peanuts and sugar in food processor or blender and process until finely chopped. Heat oil in a medium saucepan. Whisk in the curry paste and coconut milk. Stir in the ground peanut mixture.
Bring the mixture to a boil, stirring constantly, and then remove from the heat and allow to cool slightly. Pour the mixture back into the food processor or blender and blend until smooth. The sauce can be prepared to this point up to a day in advance. Cover tightly and refridgerate until ready to proceed.
Just before serving, stir in the soy sauce and lime juice. Serve warm or at room temperature.
The cookbook suggests this sauce with beef satay, but I've only ever served it tossed with breaded chicken bites and it's delicious.