I have been trying to get a good peanut sauce down for a while now. So far I have not had great success. Today I tried a new recipe, from the
Blazing Hot Wok website. It has turned out better than anything else! It is still not exactly what I'm after though... which is recreating the peanut curry sauce they used to serve at one of my favorite restaurants, Bangkok Kitchen, in Portland, Oregon. So rich, so curry-tastic, so perfect. I can't remember the first time I ate at that restaurant, but their peanut curry chicken accounted for like 50% of what I ate the last couple years of college. You might be wondering what the other 50% was. That would be Pepperidge Farm Nantucket Cookies and milk! Anyway, I heard that this restaurant closed it doors a few years ago, and that breaks my heart. You can never go home again. But I will labor away at recreating their peanut curry sauce.
Basically, in the recipe I tried today, you heat up curry paste, the thick part of the coconut milk, and peanut butter.... then you add the thin part of the coconut milk, lime juice, fish sauce, and sugar. We drizzled over stirfried veggies and rice. Not too hard, pretty fast, and I thought it was tasty but nothing standout. Ben thought it was delicious but wanted to add a little soy sauce and vinegar next time. Megan thought it was just OK and said she couldn't get her veggies saucy enough. I might try to make it a little tangier next time, but I'm not sure how.
-Kristin
3 comments:
Did you sprinkle on little pieces of peanuts? It looks good.
I wouldn't survive at your house with all this coconut added to everything. Acutally... maybe Joe should put coconut milk in everything at home and I would lose weight!
No I liked it! It tasted pretty much like mine, but we went about it much different ways. The sauce just kept disappearing when I put on!
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