Peanut sauce should be enjoyed with abandon. That’s the children’s rule for eating Thai food. Long before they appreciate the complex curries and salads, children love the peanut sauce. Unfortunately restaurants serve it in itty-bitty portions. So I learned to make it at home, in quantity. When the satays run out, spread it on toast.
Recipe from True Thai, by Victor Sodsook, with Theresa Volpe Laursen and Byron Laursen, William Morrow and Company, Inc., New York, 1995.
NOTE: Mr. Sodsook’s recipes are built around homemade curry pastes, so if you want to use the store bought, cut the amount in half. You have been warned.