Saturday, November 7, 2009

Thai Curry Peanut Butter Sauce

So I was feeling a little poorly and craving the spicy food that helps burn out the fever. I kept thinking my Red Thai Curry Paste, Curry, sounds good. But what is more fantabulous than curry sauce, why peanut curry sauce! So Here is my version of Thai Peanut Curry Sauce. I served it over rice and autumnal roasted vegetables.

The veggies:

1/2 a Yellow Onion, wedged
1/2 a head of Garlic, peeled and sliced
1 large carrot, cut into 3 inch spears
6 new potatoes, but in half
1 sweet potato, peeled, halved, and sliced into 1/2 inch slices
1/4 of a cabbage, slice into 1 inch thick wedges
1 small leak, halved lengthwise, and sliced into 1/2 inch slices
2 TBS Olive Oil
2 tsp Sugar

Preheat oven to 425 degree Fahrenheit. Prep the vegetables and put into a large roasting pan and toss with the olive oil and sugar. Put into the oven for 45 minutes to 1 hour or until done and caramelized to your liking. While this is cooking clean up, take a quick shower, etc. But do not forget to check it once every 10-15 minutes, and give a good toss. When they have been cooking for 30 minutes start the rice cooking in your rice cooker (if you don't have one, get one, 30 dollars at costco), you will thank me for it. Once you get the rice on its way start on you sauce (again I don't use recipes, so use your own discretion when using one of my recipes, add 1/2 the portion of anything if you like):

Thai Peanut Curry Sauce

2 tsp Thai Red Curry Paste
1 TBS Lite Olive Oil
1.5 cups of Water
1/2 cup extra of water ( for later)
3 TBS crunchy Peanut butter
2 TBS fish sauce
2 TBS Dark Brown Sugar
1 chicken broth cube
1/2 cup extra of water ( for later)
1 TBS cornstarch
1/2 to 1 Cup coconut milk

Saute the curry paste with oil in a moderately warm pan till fragrant. Add a little of the water and de-glaze the bottom of the pan (the paste will stick a little). Bring to a simmer and stir to dissolve the curry paste. stir in the peanut butter, fish sauce, dark brown sugar and chicken cube, stirring as you add to help along the dissolving process. While stirring add the rest of the first portion of water. Bring to a boil, and continue stirring to thoroughly combine everything. Lower to a bubbling simmer, add the 1/2 cup water with the cornstarch together, cook till the sauce thickens to the consistency of thick cream or egg drop soup. When the rice and veggies are ready lower the heat to low of the sauce and stir in coconut milk. Serve over the veggies and rice.

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