- This thai peanut sauce from Kalyn's Kitchen is meant for chicken but I've made it with gluten-free pasta, sliced red pepper and onions. I've also added tofu. It's excellent.
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons peeled and minced fresh ginger
- 1 tablespoon chopped fresh garlic
- 1/2 cup smooth natural peanut butter (without added sugar) at room temperature
- 1/4 cup rice vinegar
- 2 tablespoons gluten-free tamari
- 2 tablespoons maple syrup
- 2-3 tsp. red Thai Curry Paste (I like Thai Kitchen brand)
- 3 tablespoons veggie stock
- fresh ground black pepper to taste
- 1 cup unsweetened coconut milk
- 4 tablespoons finely chopped cilantro (or more), plus more for garnish if desired
- Dried red chilis or garlic-chili paste, to taste (I like Organicville Sriracha since many other brands have preservatives. I can't seem to find this anywhere in Canada though).
Instructions
1. Finely mince the ginger and garlic. In food processor, combine ginger, garlic, peanut butter, rice vinegar, tamari, maple syrup, curry paste, and veggie stock. Add chilis (optional)
1. Finely mince the ginger and garlic. In food processor, combine ginger, garlic, peanut butter, rice vinegar, tamari, maple syrup, curry paste, and veggie stock. Add chilis (optional)
2. Heat the oil on low in a large pan. Add 1 cup coconut milk. Stir in peanut/curry/ginger paste mixture and heat through, about 2-3 minutes. Add more spice, if needed.
3. Turn off heat and mix in chopped cilantro.
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