My poor husband didn't really get anything all that special for dinner because I was too busy glued to the TV. A bowl of cereal and 45 minutes of this soap opera trumped a made from scratch meal and blogging every day for the last 14 days. Whoops.
But hopefully today you'll accept my peace offering: a quick and easy version of Thai peanut sauce that doesn't skimp on flavor in the least. I know peanut sauce isn't exactly something you're probably itching to make at home, but it's so much better than the bottle store bought version and it makes a great addition to so many dishes.
I added some of this sauce to a meal of quinoa, chicken and veggies, but you could easily serve it on it's own as a dipping sauce. Or you just might want to lick it off the spoon [guilty].
I adapted the below version by cutting down the amount of sugar added (the original called for 3/4 C) and might consider cutting down the salt next time.
I adapted the below version by cutting down the amount of sugar added (the original called for 3/4 C) and might consider cutting down the salt next time.
This sauce freezes beautifully, so don't worry if you don't polish off the entire quantity the recipe yields.
กินเกลี้ยง
2 oz (approximately 1/4 C) Thai red curry paste
3/4 C natural creamy peanut butter (kind with oil on top)
1/2 Tbsp salt
2 Tbsp dark brown sugar
2 Tbsp sugar
1/2 C water
2 Tbsp white vinegar or apple cider vinegar
Bring to a gentle boil and turn down heat. Allow simmer, whisking constantly, for 3-5 minutes. Allow to cool slightly before serving.
3 Studies REVEAL How Coconut Oil Kills Belly Fat.
ReplyDeleteThis means that you actually burn fat by consuming coconut fat (in addition to coconut milk, coconut cream and coconut oil).
These 3 studies from big medical magazines are sure to turn the traditional nutrition world upside down!