Does anyone have a good recipe for a peanut sauce (to go over pasta, veggies, etc.)? I have several, but have yet to find one that I like that isn't too thick, too vinegary, or something else. I'd like to try something that comes with a recommendation. Thanks!
Heather
Here's the one we use---w/ shrimp and green beans over rice usually.
ReplyDelete1Tbsp veg oil
1/2 C finely chopped shallots or scallions
1Tbsp chopped fresh ginger
2 garlic cloves
2 tsp curry paste (usually red curry paste from World Market--but I've also used ones from an Asian food store and curry powder from Penzies)
1 C unsweetened coconut milk
1/2 Chicken broth
1/2 C unsalted peanut butter (actually, I use whatever we have)
2 Tbsp fish sauce
2 Tbsp fresh lime juice
2 Tsp brown sugar
Salt
Crushed red pepper.
Heat oil over medium heat. Add shallots, ginger and garlic (careful not to toast the garlic). Cook stirring often until shallots soften--about 2 min.
Add the curry paste and cook, stirring constantly to break up the paste--just until it's fragrant. (Careful not to scorch the paste)
Add the coconut milk, broth, peanut butter, fish sauce, lime juice and brown sugar. Whisking constantly, bring to a simmer. Simmer until sl thickened--about 5 min. Can add a little extra broth if it gets too thick.
If I get everything pre-chopped and measured out first, this is a very quick recipe. We think it's a little better if it's made awhile earlier and just kept warm or gently reheated.
Matt and I both recommend this recipe :)
ReplyDeleteI need a reminder as to the process for making a post. I would like to offer a BLT salad we made the other day and ask opinions.
ReplyDeleteScott--I sent thru another 'invitation' for you to join the blog. I'm hoping that your responding to the e-mail will fix the problem. If not, let me know and I'll try something else to figure it out.
ReplyDelete