this peanut curry is wonderful on almost anything you can imagine. it is a pleasant curry sauce and will not offend those who do not like spicy foods. there is enough coconut milk and peanut butter to mellow out the spices and red curry paste. the end result is a versatile peanut curry sauce that goes well with seafood, rice, noodles, chicken, vegetables, and anything else that i have left out. i make enough so there will be leftovers.
please note that when simmering the sauce, do not let it boil. the coconut milk can curdle. i even suggest that it be warmed on the stove if using it for leftovers. the microwave may heat it too fast.
3 tsp extra virgin olive oil
3 cloves garlic, finely chopped
1 tbs fresh ginger, minced
1 tbs ground coriander seed
1 1/2 tsp curry powder
1 tsp ground cumin
2 tbs red curry paste
1/4 c smooth peanut butter
1 15 oz can coconut milk
1 tbs fish sauce
1/2 c freshly torn cilantro, for garnish
heat the oil in a medium-sized sauce pan, add the garlic and ginger, and saute until softened (about 2 minutes). add the ground coriander seed, curry powder, cumin, and curry paste. stir frequently until the spices become fragrant. add the peanut butter and mash together to create a paste. turn the heat to low and whisk in the coconut sauce until fully blended. let the sauce simmer slightly to heat all the way through. do not let the sauce boil. remove from heat. ladle the sauce on top of desired dish and sprinkle with cilantro.