<< Back Peanut sauce: Mince shallots and garlic. In a food processor finely grind peanuts until they begin to get oily. In a small heavy saucepan heat oil over moderate heat until hot but not smoking and cook shallots, garlic, and curry paste, stirring, until fragrant, about 1 minute. Stir in ground peanuts and coconut milk and simmer, uncovered, stirring frequently, until mixture is slightly thickened, about 3 minutes. Stir in lime juice, brown sugar, and salt to taste. (If sauce is too thick, stir in additional coconut milk.) Peanut sauce may be made 1 day ahead and chilled, covered. Bring sauce to room temperature before serving. For peanut sauce 3 shallots 2 garlic cloves 1 cup salted roasted peanuts 2 tablespoons vegetable oil 1 teaspoon Thai red curry paste 1 cup light coconut milk plus additional for thinning 1 tablespoon fresh lime juice 1/2 teaspoon brown sugar

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