I wasn’t happy with the way the first Tahini Stirfry came out but it was definitely an ingredient I wanted to work with again. The problem became how to best use it.
I love Thai (oh how I miss Thai Bistro in Mill Creek, Washington!) so I thought maybe some red curry paste would go well. Then I thought, since I was following a Thai theme, why not do something along the lines of my favorite panaeng curry sauce? This version doesn’t use as much coconut milk and, after cooking, is much thicker than my curry sauces usually are.
It came out pretty damn good, if I say so myself. We poured it over heaps of sauteed fresh veggies, a bit of chicken and a whole lot of rice. Delish.
Tahini Curry Sauce II [printable recipe]
- 1 (5.6 oz) can of coconut milk
- 3 ounces water
- 2 – 3 tsp red curry paste (to taste)
- 2 tsp brown sugar
- 1 tsp fish sauce
- 3 – 4 tbsp tahini
- 2 cloves garlic, crushed/minced
In a lightly oiled pot over moderate-low heat, saute garlic until fragrant. Add coconut milk and water, making sure none of the garlic sticks. Add red curry paste, brown sugar and fish sauce. Stir well, making sure the red curry paste is fully dissolved. Let simmer for a couple of minutes, then add tahini. Reduce heat to low and let it bubble away, stirring occasionally for several minutes until nice and thick.