PEANUT CURRY SAUCE RECIPES
ASIAN PEANUT SAUCE RECIPE RECIPE | EPICURIOUS
Peanut butter has a place on the dinner table. This recipe makes enough for two or three different meals.
Provided by The Bon Appétit Test Kitchen
Yield Makes 2 cups
Number Of Ingredients 7
Steps:
- With motor running, drop ginger and garlic clove into a blender and blend until finely chopped. Add peanut butter, soy sauce, lime juice, brown sugar, red pepper flakes, and 1/3 cup water and blend, adding more water by tablespoonfuls if needed to thin, until smooth. DO AHEAD: Peanut sauce can be made 3 days ahead. Transfer to a small bowl, cover, and chill. Bring to room temperature before using.
THAI PORK & PEANUT CURRY RECIPE | BBC GOOD FOOD
Use fragrant hot red curry paste as the base to this coconut curry dish with baby sweetcorn, coriander and soy
Provided by Cassie Best
Categories Dinner, Main course
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 4
Number Of Ingredients 12
Steps:
- Heat the oil in a large saucepan or flameproof casserole. Add the spring onions and coriander stalks and cook for 1 min. Add the pork slices and cook for 5 mins until starting to brown.
- Stir in the curry paste and peanut butter. After 30 secs, add the sugar, soy and coconut milk, plus ½ can of water. Mix well, put a lid on and leave to simmer for 15 mins, stirring occasionally.
- Remove the lid, add the baby corn and increase the heat. Bubble for 3 mins until the corn is cooked and the sauce has thickened a little. Stir in the lime juice and check the seasoning. Can now be frozen for up to 2 months. To cook from frozen: thoroughly defrost, then heat in a pan on the hob until curry is hot all the way through. Serve scattered with the coriander leaves and rice.
Nutrition Facts : Calories 388 calories, FatContent 25 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 12 grams carbohydrates, SugarContent 9 grams sugar, FiberContent 2 grams fiber, ProteinContent 28 grams protein, SodiumContent 1.6 milligram of sodium
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