Tag Archives: peanut sauce

Peanutty Red Curry Sauce


Doing some Googling while trying to come up with some new ideas for a Thai-loving client, I came across this quick curry sauce from Pinch of Yum. Ho. Ly. Crap. So good. So easy. And you could put it on anything  — not just the obvious stir-fries, but any type of veggies (ooh, like the cauliflower cakes I have yet to post), even some kind of breakfast Benedict. It would be great on chicken and mild fish too, for the meat-eaters of the world.

I made some brown rice and topped it with sautéed tofu and veggies — a little bit of whatever I had in the fridge. In this case, mushrooms, broccoli, red pepper, asparagus, button mushrooms, kale and the leftover zucchini noodles from my daughter’s dinner (which you saw earlier tonight if you follow VegOut on Instagram).

It’s like a perfect marriage between peanut sauce and a classic red curry. I like to eat things pretty saucy, and I would say this recipe made about 4 servings. I’m not a person who likes a lot of repeats with my food, so it’s kind of a big deal for me to say: I feel like I could eat this every day. This one will definitely be going in the rotation. I may just have to keep a jar of it in the refrigerator so I can whip up quick stir-fries throughout the week. The baby loved it too!

OK, here it is. I have to go finish stuffing my face now.

• 1 15 oz. can coconut milk (Original recipe calls for light, but I only had regular at home and it was great).
• 2 Tbsp. peanut butter (I’m sure you could sub almond butter if you need to)
• 2 Tbsp. red curry paste (I did rounded Tbsp. for sure. I can’t leave well enough alone).
• 1 1/2 Tbsp. soy sauce or Bragg’s Liquid Aminos (In the interest of vegetarianism. Original recipe calls for fish sauce).
• 2 Tbsp. lime juice
• 3 Tbsp. brown sugar
• 1 large garlic clove, minced
• water or broth to taste, optional
• 1/3 c. crushed peanuts, plus more for serving if you like
• green onion, sliced, for serving, optional

Pour the coconut milk into a small saucepan over high heat. When it reaches a gentle simmer, add peanut butter, curry paste, soy sauce, lime juice, brown sugar and garlic. Whisk and keep on high heat for 15 minutes or until the sauce has reduced and thickened a bit.

Add the peanuts and simmer for another 5 to 10 minutes. When the sauce coats the back of a spoon you can add a bit of water or broth (I added about 1/2 c.) to adjust consistency depending on how thick you like it. I went ahead and made mine pretty thin since I knew I would ultimately be sopping it up with some rice. If I were serving it as more of a sauce on a piece of tofu or aforementioned cauliflower cake, I would let it reduce a bit and get a little thicker.

If the sauce separates, never fear. Give it a good whisk before serving. Enjoy!

Baked Tofu

On a recent Sunday I decided to attack my refrigerator and make a handful of things to sustain us through most of the week. One of the reasons my clients turn to me as a personal chef is because they work hard, get home, are tired and sometimes make bad choices. Unfortunately, I’m no different. I get home after a cook day tired, hungry and reaching for whatever is easy.

So, I picked up a couple of things at the store but mostly wanted to use my refrigerator full of ingredients I had purchased with high hopes but hadn’t had time to put to use.

I already had decided to make black bean burgers, so I decided to put that ol’ block of tofu in the refrigerator to use as some sort of side dish — I decided just to bake it and make a dipping sauce.

I pressed it in my TofuXPress for about 30 minutes while I was making other things, then sliced it into halves or thirds (about 1/2-inch thick), then triangles. I whisked together soy sauce with a bit of sesame oil, rice vinegar, freshly grated ginger and minced garlic. I marinated the tofu for about a half four, flipping it every 10 minutes or so.

I’m not sure if I spritzed it with olive oil first or not, but I put the slices of baked tofu on my  favorite baking sheet, which nothing sticks too and always washes away (even the black stuff you can never get off of other pans).

I baked it at 350 for about 30 minutes. Flipping it a couple of times so it gets a little crisp on the edges and nice and chewy.  I threw together a quick peanut sauce (much like THIS ONE, but I doctored it up a bit with a bit of coconut milk and a few extra spices) and — voila! It was a hit. So much so I was asked not to make it too often because my squeeze had trouble holding back. That’s a review I can live with.

Cooking Club: Fresh Rolls, Spring Rolls and Dipping Sauces

Michelle made some delicious baked spring rolls and I provided ingredients for everyone to make their own fresh rolls, so I decided to do them in one post, along with Karen’s yummy dipping sauces.

Up first, the fresh rolls, since basically you can put whatever you want out and let everyone make their own!

You need to buy some rice paper sheets, which people dunk into a plate of water until soft, then they can fill with whatever veggies and herbs you have on hand and roll them up. I always make big fat ones with too much filling for myself. If you were to make them to serve to others in a more elegant way, you could make them thinner and cut them into slices.

I put out sliced green onions, glass noodles (other Asian noodles work great too), mung bean sprouts, carrots, cilantro and sliced cucumbers. Tofu also would be good here, especially if you’re making thinner ones because it could stick together better when sliced.

And now, onto Michelle’s spring rolls! These were GOOOOOD. And baked no less! I try not to order stuff like this out too often because, let’s face it, fried crap is bad for you. But these are baked and homemade and oh, so good. Michelle said she got these from her friend and adapted them to include veggies she had on hand. I imagine you can get pretty creative with these and include whatever you like! (The spring rolls are in the bottom right corner in the white dish).

• 1 c. broccoli
• 1 c. carrots
• 2 c. cabbage
• 1 c. snow peas
• 8 to 10 shallots
• 1 c. mushrooms
• fresh ginger
• 2-3 Tbsp. canola or veg oil
• 2-3 tsp. sesame oil
• 2-3 tsp. soy sauce
• 2 tsp. sugar
• salt and white pepper to taste
• eggroll wrappers (one pkg)
• bowl of water

1. Cut up all veggies into small pieces (thinly sliced).  In large pan or wok heat up canola oil and add mushrooms and ginger.  After a minute, add rest of veggies.  Cook for 2-3 min.  Add sesame oil, soy sauce, vegan sugar, salt and pepper.  Cook another 3 minutes.  Remove from heat.

2. Take an eggroll wrapper, use fingers to moisten the edge with water, lay the wrapper in a diamond shape and place veg mixture in middle.  Fold up bottom, sides and then roll up to the top (use enough water to seal).

3. Bake at 400 for 10-15 minutes (until nicely browned I imagine) or I’m sure you could also steam or fry.

And now for Karen’s delicious dipping sauces! Unfortunately I didn’t take pictures of all three sauces, but I did take a photo of my own fresh roll and the two sauces I used with it — the peanut sauce and garlic sauce. Here are her recipes for those two and the ginger lime!

Sweet Garlic
• 4 Tbsp. sugar
• 1/4 c. soy sauce
• 1 c. broth
• 2 Tbsp. cornstarch mixed
with 1/4 c. cold water
• 1 clove of garlic crushed
with 1/4 tsp. salt
Heat sugar, soy sauce and
broth to boiling, lower
heat and add cornstarch/water mixture,
stirring at a simmer until thick.
Stir in garlic/salt.  serve warm or cool.
Peanut                                                                 Ginger Lime
• 2 Tbsp. minced garlic                                                  • 2 Tbsp. lime juice
• 1/4 c. hot water                                                             • 1 Tbsp. vegetarian oyster sauce
• 1/2 c. peanut butter                                                      • 1 Tbsp. water
• 2 T soy sauce                                                                  • 1 Tbsp. chile paste with garlic
• 4 T rice vinegar                                                              • 1 tsp. sugar
• 2 Tbsp. sweet white miso                                           • 2 tsp. grated ginger
• 1/4 tsp. red pepper flakes                                           • 2 cloves minced garlic
Mix everything together!                                               Mix everything together!