Tuesday, 29 July 2014
Spicy Peanut Sauce
This recipe comes from my favourite celebrity chef, Montreal-based Stefano Faita. I was very sad to hear that his show on CBC was cancelled for next year as a result of CBC losing the Hockey Night in Canada contract (which caused CBC to make many cut backs on other programming). The good news? Stefano released his first cookbook in English last year (he also has several in French). Every recipe I've tried from his cookbook came out perfect on the first attempt, so I highly recommend it!
This sauce was amazing on grilled chicken, but I also tried it drizzled on baked sweet potato, which makes for a great vegetarian option.
Yield: 2 cups
1 cup peanuts (blanched and unsalted)
1 cup coconut milk
2 tbsp Thai red curry paste
1 tbsp brown sugar
1 tbsp lime juice
Optional: Cilantro, to garnish
Pour peanuts into food processor and grind into very small chunks. Transfer to a saucepan. Add coconut milk, curry paste, brown sugar, and lime juice to saucepan and turn heat to medium. Whisk to combine and bring mixture to a boil. Remove from heat and set aside to thicken for about 5 minutes.
Serve over grilled chicken, grilled vegetables, etc. Top with chopped cilantro, if desired.
Nutrition (per 2 tbsp)