Thai-Style Peanut Sauce Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Sep. 6, 2008
This is a relatively easy recipe with authentic flavor. I didn't have pickled ginger so I just used a bit of fresh. Tastes like the restaurant down the street. Thanks!
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Photo by PAMELA D. aPROpos of nothing
Reviewed: May 24, 2008
I didn't follow directions, my bad. I put everything in the sauce pan and looked back and it was thick, like sour cream. SO...I added the whole can of cocount milk and added another t. of curry and 2 T of sambal, one would probably suffice for tamer tastebuds, then ran it thru the blender. Perfection!
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Photo by PAMELA D. aPROpos of nothing

Cooking Level: Expert

Home Town: El Paso, Texas, USA
Living In: Dallas, Texas, USA

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Reviewed: Apr. 8, 2008
I made this as a dipping sauce and I thought it was great! I added fresh ginger along with the pickled ginger since I love ginger so much.
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Cooking Level: Intermediate

Home Town: Plainfield, Indiana, USA

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Reviewed: Apr. 3, 2008
The taste was perfect ! I added cilantro which worked really well, the only problem was it was too runny.
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Photo by t_jones

Cooking Level: Intermediate

Home Town: Del Mar, California, USA
Living In: Lincoln, California, USA

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Reviewed: Mar. 6, 2008
This recipe was great! It is very versatile, I like that the measurements of the ingredients can be adjusted to your preference (adjust the curry and chili sauce for level of heat). I didn't have the toasted sesame oil, or the rice wine vinegar on hand, and it was still very good! I served it over noodles, topped with chicken, water chestnuts green onions, red bell peppers, chopped peanuts, bean sprouts and cilantro. It got rave reviews at our dinner, and I've referred 2 people already to this recipe. Thanks for sharing it!
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Cooking Level: Intermediate

Home Town: Anaheim, California, USA

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