Wednesday, June 27, 2012

Give me a P(ea)!

One of the rites of summer in my house is to make risotto with the first farm-fresh pint of shell peas in our CSA share (I've also been known to break down and use sugar snap peas - you can read about that here).  Another favorite summertime combo is snow peas and pasta tossed with peanut sauce.  (Okay, I would eat liver if it was doused in peanut sauce...what's your point?) 

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!

I asked two of the girls at work if they wanted forced two of the gals at work to try my leftovers and they both asked for the recipe if that's any indication of how good this is!

We'll be drinking this from the container eating this a lot!   Let me know what you think if when you try it.

Bon appetit!

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