Confident Kitchen

Skill: Easy
Prep: 5 minutes
Total: 20 minutes

From Real Vegetarian Thai cookbook.

• 1/2 cup unsweetened coconut milk
• 2 tablespoons red curry paste
• 3/4 cup vegetable stock
• 2 tablespoons sugar
• 1/4 cup freshly ground salted, dry-roasted peanuts or peanut butter (I used peanut butter)
• 2 tablespoons tamarind liquid or freshly squeezed lime or lemon juice (I took tamarind paste and blended with hot water)
• 1/2 teaspoon salt

Warm coconut milk in saucepan over medium heat until it comes to a gentle boil. Simmer, stirring now and then, until it releases its sweet fragrance and thickens a bit, about 5 minutes. Add the curry paste and cook for 3 to 4 minutes longer, mashing and scraping to dissolve the paste and mix everything well. Add the vegetable stock and sugar and simmer for 5 minutes, stirring once or twice. Add the peanuts or peanut butter and cook for 3 minutes more, stirring as needed to dissolve the peanuts butter into the sauce. Remove from the heat and season with the tamarind or citrus juice and salt, stirring to mix well. Set aside to cool to room temperature.

Can refrigerate up to 2 days.

We layered brown rice, fresh spinach, sauteed chicken, then drizzled peanut sauce over the top.

Comments(2)

Skill:  Easy
Prep:  5 minutes
Total:  10-15 minutes
From Simple Recipes

Here’s the original recipe.  I halved the recipe for just Carl and I, and substituted half-and-half for the heavy whipping cream.

• 1 lb pork tenderloin, cut crosswise into 1/2-inch-thick rounds
• 2 Tbsp butter
• 1/2 cup sliced shallots
• 2 cups low-salt chicken broth
• 4 Tbsp whipping cream
• 3 Tbsp drained capers
• 2 Tbps coarse-grained Dijon mustard

1 Using meat mallet or rolling pin, flatten pork rounds slightly to an even 1/2-inch thickness (if the cuts aren’t an even 1/2 inch). Sprinkle with salt and pepper.

2 Melt butter in heavy large skillet over medium-high heat. Add pork to skillet and sauté until brown and cooked through, about 2 minutes per side. Transfer pork to plate.

3 Add shallots to skillet and stir 1 minute. Add chicken broth and cream. Boil until sauce is thick enough to coat spoon, stirring up browned bits, 3-5 minutes. Mix in capers and mustard. Return pork to sauce. Simmer mixture until pork is heated through, about 1 minute. Season to taste with salt and pepper and serve.

Serves 4.

Comments(1)