Last week, the pickin' was good at Holiday Brook Farm and the boy and I picked a pint of snow peas in minutes flat. That same boy then proceeded to eat half the pint of snow peas in minutes flat. Sigh. I know, I should be happy about this, but I had plans for those peas! I was determined though. I've made many a peanut sauce over the years, but couldn't wait to try the recipe for Peanut Coconut Sauce in my Savory Sweet Life cookbook.
I adore peanut sauce. So much so, that I was tempted to forego the peas and noodles and just drink it straight from the quart jar in which I'm storing this sauce. But then I wouldn't have a local, garden-related post to share with you. So I proceeded, with my measly supply of peas in hand (just how measly will become evident in my 'reveal photo' below).
I followed Alice's recipe exactly, 'though I couldn't find the Chaokoh brand coconut milk that she recommended; I used Native Forest brand instead. And I substituted Tamari sauce for Soy so it was gluten free. Here's the step by step.
Peanut Coconut Sauce - makes almost 2 cups
One 13.5 ounce can coconut milk
1/4 cup creamy peanut butter
1/4 cup firmly packed dark brown sugar
1 tablespoon soy sauce (or tamari sauce)
1 1/2 teaspoons red curry paste
Combine the coconut milk, peanut butter, brown sugar, soy sauce and red curry paste in a saucepan and cook over medium heat for 3 minutes stirring occasionally.
Cook's note: Use this sauce over grilled meat, vegetables, steamed rice, or your favorite pasta dish. It will keep for up to 2 weeks in the refrigerator.
I tossed the sauce with some rice pasta (linguine to be exact) and a handful of snow peas and served it as a side dish with roasted chicken. Delish!