Lemongrass restaurant in Hamilton, Ontario, should be on your list of restaurants to visit if you’re a fan of Asian fusion cuisine. My mom and I started going to this place while my Oma and Opa were still here with us, as they lived in a retirement home about 10 minutes away from Lemongrass, and we quickly became frequent patrons.
My Oma and Opa have been gone for a few years now, so we haven’t been going to Lemongrass nearly as much as we once were. That is, up until this past weekend – my dad joined us, along with my great aunt and her partner.
I always order their Shrimp and Chicken Salad Rolls because they’re incredibly fresh and delicious, but also because the peanut sauce they’re served with is fucking unreal. I could quite literally drink this stuff, and because theirs is arguably the best version of peanut sauce I have ever had the pleasure of tasting, I wanted to see if I could find a recipe to share with all of you.
The following recipe comes from recipetineats.com and has some of the best ratings I’ve yet seen. The entire recipe is to create Thai chicken Satay, but for the sake of this post and its topic matter, we are focusing on the sauce only. Check it out.
“THAI PEANUT SAUCE:
- 2 tbsp red curry paste (Note 4)
- 3/4 cup (180g) natural peanut butter, smooth (Note 5)
- 1/4 cup (50g) white sugar
- 2 tsp dark soy sauce (Note 6)
- 1 tsp salt
- 2 tbsp cider vinegar (Note 7)
- 3/4 cup (185ml) water
THAI PEANUT SAUCE:
- Place remaining coconut milk and Peanut Sauce ingredients in a saucepan over medium low heat.
- Stir to combine then simmer, stirring every now and then, for 5 minutes.
- Adjust consistency with water – it should be a pourable but thickish sauce.
- Cover with lid and keep warm,” the recipe states.
Because I pulled this excerpt from a recipe for an entire meal as opposed to solely the sauce, I will mention that it is recommended to sprinkle crushed peanuts on the top of the sauce upon serving.
Enjoy, my friends.
ontheedgeofeverything 
