THAI PEANUT SAUCE RECIPE COCONUT MILK RECIPES

Name: Asian Peanut Sauce Recipe
Yield: Makes 2 cups
Ingredients: 1 1" piece ginger, peeled; 1 small garlic clove; 1/2 cup creamy peanut butter (like Once Again or Jif); 2 tablespoons reduced-sodium soy sauce; 1 tablespoon fresh lime juice; 1 teaspoon (packed) light brown sugar; 1/4 -1/2 teaspoons crushed red pepper flakes

ASIAN PEANUT SAUCE RECIPE RECIPE - EPICURIOUS

Asian Peanut Sauce Recipe Recipe - Epicurious image

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

Ingredients

1 1" piece ginger, peeled
1 small garlic clove
1/2 cup creamy peanut butter (like Once Again or Jif)
2 tablespoons reduced-sodium soy sauce
1 tablespoon fresh lime juice
1 teaspoon (packed) light brown sugar
1/4 -1/2 teaspoons crushed red pepper flakes

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

Thai pork & peanut curry recipe - BBC Good Food image

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

Ingredients

1 tbsp vegetable oil
bunch spring onions, sliced
small bunch coriander, stalks finely chopped, leaves picked
400g pork tenderloin, sliced
4 tbsp Thai red curry paste
4 tbsp peanut butter
1 tbsp soft brown sugar
1 tbsp soy sauce
400ml can light coconut milk
175g pack baby corn
juice 1 lime
steamed jasmine rice, to serve

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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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
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Total Time 40 minutes
Category Dinner, Main course
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Calories 388 calories per serving

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.

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