Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.

Neno

NOTES:
For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017


Peanut Sauce

Share

Lobo
Moderator
Moderator

Posts : 18077
Thanked : 883
Join date : 2013-01-12

Peanut Sauce

Post by Lobo on Wed 27 Jan 2016, 7:39 pm


Peanut Sauce

Be the first to Write a Review
Prep Time: 5 minutes
Cook Time: 5 minutes
Servings: 6
Peanut sauce is a classic accompaniment to satay—grilled kabobs of meat or poultry that are popular in Indonesia, Malaysia, Singapore and Thailand. This sauce is delicious paired with our Chicken Satay, Grilled Lemongrass Skewers or Rice Paper Rolls.



  • Printer Friendly Version






  • 468

Ingredients:


  • 1/2 cup coconut milk
  • 1/2 cup peanut butter
  • 1 green onion, including tender green portion,
     minced
  • 1 piece lemongrass stalk, 3 inches long, minced
  • 2 garlic cloves, minced
  • Juice of 1/2 lime
  • 1 Tbs. soy sauce
  • 1 tsp. curry powder
  • 1 tsp. ground coriander
  • 1/2 tsp. ground cumin
  • 1 tsp. chili paste, or to taste

Related Recipes


  • Lemongrass Shrimp Skewers >
  • Rice Paper Rolls with Peanut Sauce >

Directions:

In a saucepan, combine the coconut milk, peanut butter, green onion, lemongrass, garlic, lime juice, soy sauce, curry powder, coriander and cumin. Place over medium heat and cook, stirring constantly, until well blended.

Transfer the mixture to a blender or food processor and puree until smooth, thinning with water if necessary. Pour into a bowl and stir in the chili paste.

Use the sauce immediately, or cover and let stand at room temperature for up to 6 hours or refrigerate overnight. Thin with water if necessary before using. Makes about 1 cup.
Adapted from Williams-Sonoma Lifestyles Series, Vegetarian for All Seasons, by Pamela Sheldon Johns (Time-Life Books, 1998).

    Current date/time is Fri 09 Dec 2016, 7:05 pm