Curry Peanut Sauce
- 2 tablespoons vegetable oil
- 1/3 cup minced green onions (about 3)
- 1 tablespoon minced peeled fresh ginger
- 2 garlic cloves, minced
- 2 tablespoons Thai red curry paste
- 3/4 cup smooth peanut butter
- 1 cup canned unsweetened coconut milk
- 1/2 cup soup stock
- 1 tablespoon sugar
- 1 tablespoon soy sauce
- 1/2 teaspoon freshly ground black pepper
- 2 1/2 tablespoons fresh lime juice
- 1/2 cup chopped fresh cilantro
Heat oil in saucepan over medium heat. Add green onions, ginger and garlic. Sauté 2 minutes. Add curry paste; stir 1 minute. Whisk in peanut butter, then coconut milk, soup stock, sugar, soy sauce and black pepper; bring to boil. Reduce heat to medium; simmer until reduced to 2 cups, whisking and adding broth as needed, about 5 minutes. Remove from heat; cool. Stir in lime juice. DO AHEAD: Can be made 3 days ahead. Cover; chill. Rewarm, thinning with broth.
Stir cilantro into sauce and serve.
Papaya salad with curry peanut sauce
- 8 rice paper rounds
- 2 tbsp minced fresh basil leaves
- 4 tbsp minced fresh mint leaves
- 1 large papaya, coarsely chopped
- 1 cucumber, coarsely chopped
- 4 tbsp cilantro sprigs
Soak rice paper rounds in warm water as per package instructions. Roll filling into rounds. Noodles and Spinach with curry peanut sauce Handful of linguine noodles, broken into quarter lengths2 carrots1 red pepper2 green onions2 bunches of spinach Cook the noodles as per package instructions, chop the veggies and lightly fry in oil, mix veggies and noodles with curry peanut sauce.
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