You’re like, “Oh great, Rachael, more condiments…”
No, but wait! You guys, you don’t even know how delicious these are. And how much I want to (and am) putting them on ev-er-y-thing! Last night, I put them on a turkey burger, and it was maybe the best turkey burger I’ve ever had…ever. The night before? I ate them with chicken satay because I’m all authentic like that. Don’t worry, you can be all authentic like that, too. I got you on the chicken satay front tomorrow!
Let’s talk about how this might be the best peanut sauce I’ve ever tried. And guess what? There’s no peanut butter in it…just roasted peanuts! It’s spicy and creamy and so full of flavor! I looove the lemongrass in it. Even Mikey, who really isn’t a fan of spice, happily chowed down. I think the coconut milk helps temper the heat a bit.
Also, I had never used tamarind before. My Fred Meyer had a ton in the produce department so I went ahead and made my own tamarind puree for the peanut sauce. It’s super easy. You break open the shell, take out the fruit, mix it with a few tablespoons of water (like really mush it around with your hands), then pass it through a fine mesh sieve. VOILA! Homemade tamarind puree! But, if you’re not up for making your own, you can totally find some on the Asian food aisle.
Oh, and this cucumber relish? I couldn’t stop eating it by the forkful. It’s so sour-sweet with tons of crunch. And DO NOT skip the fish sauce because you think it’s weird. It does magical things to this relish, I swear.
1 small chili (like those pictured), seeded and finely chopped
1 tsp fish sauce
1/2 cup roasted, unsalted peanuts, roughly chopped
1/2 Lebanese cucumber, seeded and diced
1/2 English cucumber, seeded and diced (to seed a cucumber, just cut it in half and scrape out the middle with a spoon)
for the peanut sauce:
In a food processor, process the shallots and lemongrass into a paste.
In a wok or saute pan, heat the vegetable oil over medium-high heat. Add in the garlic and fry until just starting to brown. Add in the shallot-lemongrass mixture and cook for a minute. Add in the curry powder and stir until fragrant.
Add in the remaining ingredients and bring to a boil. Boil for 10-15 minutes until reduced to a spoonable sauce. Season, to taste, with salt.
for the cucumber relish:
In a small saucepan, bring the vinegar and sugar to a boil. Reduce the heat and simmer for 5 minutes; set aside to cool.
In a bow, combine the remaining ingredients, and toss with the syrup.