Pick Your Sauce
Author: 
Cuisine: Asian
Serves: 6 to 8 people
 
Ingredients
  • Lime-Fish Sauce
  • 4 tablespoons fresh lime juice
  • 2 tablespoons fish sauce
  • 2 teaspoons mirin
  • 2 tablespoons scallions, sliced
  • Ponzu-Ginger Sauce (adapted from Serious Eats)
  • 8 tablespoons ponzu
  • 4 tablespoons scallions, sliced
  • 4 teaspoon grated ginger
  • 4 teaspoons mirin
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon fresh lime juice
  • Peanut Sauce
  • 4 Thai chiles
  • 1½ tablespoons galangal paste*
  • 1½ tablespoons thinly sliced lemongrass – tough exterior removed, cut from the bulb
  • 5 Thai basil leaves*, fresh
  • 2 tablespoons shallot, thinly sliced
  • 4 cloves garlic
  • 1 teaspoon shrimp paste*
  • ¼ cup white sesame seeds, toasted
  • ¼ cup dry roasted peanut
  • 1 cup coconut milk, shaken
  • 1 tablespoon red curry paste
  • ¼ cup sugar
  • 2 tablespoons fish sauce
  • ¼ cup fresh orange juice
  • 2 tablespoons fresh lime juice
Instructions
  1. Cilantro-Lime Sauce
  2. Combine all of the ingredients in a small bowl and set aside until ready to use.
  3. Ponzu-Ginger Sauce
  4. Combine all of the ingredients in a small bowl and set aside until ready to use.
  5. Peanut Sauce
  6. In a food processor, puree the Thai chiles, galangal, lemongrass, Thai basil, shallot, garlic, and shrimp paste. If you would like a smoother sauce, finish by using a mortar and pestle, although this is not necessary. Set the ingredients aside in a bowl separate from the food processor.
  7. Wipe out the bowl of the food processor and add the toasted sesame seeds and dry roasted peanuts. Puree until creamy.
  8. In a large pan over medium heat, sauté the Thai chili puree and the coconut milk. Stir constantly until fully incorporated. Then add the sesame seed and peanut mixture. Finally, add the red curry paste, sugar, fish sauce, orange juice, lime juice, and stir well. Add water a tablespoon at a time to create your desired consistency. Set aside and allow to cool to room temperature.
Notes
Ponzu-Ginger Sauce slightly adapted from Serious Eats

*Galangal – there is really no good substitute for galangal, so a substitution should be your last resort. There are some that say that there is NO substitute for galangal, but lets be realistic – if you’re in an area that does not carry this exotic root, then throwing out the likes of that ingredient from the recipe entirely is a bit crazy…in my opinion. That said, first try the international aisle of your local grocery store or Asian food store. IF galangal is nowhere to be found, use the equivalent measurement of minced ginger with a pinch of mace and pepper.

* Thai basil leaves – try a farmers market, one of those high-end grocery stores, or Asian food store. If you cannot find Thai basil, you may substitute sweet basil – just add a few more leaves to the recipe as Thai basil is stronger and spicier than traditional basil.

*Shrimp paste – I have only seen this ingredient in International/Asian markets. However, if you cannot find shrimp paste, simply add the equal measurement in fish sauce. Most local grocery stores with an international aisle will carry fish sauce. However, in a pinch you may substitute soy sauce – although, the dish may taste a bit weak.
Recipe by at http://hapanom.com/build-your-own-bowl/