|Whole wheat capellini, chicken, celery, and Thai peanut sauce!|
Tonight's capellini with chicken and celery was a great way to sample the delicious goodness of Thai peanut sauce. I loved it. And there's so much sauce left (which keeps for weeks in the fridge and freezes well, according to the recipe's author Leela (shesimmers.com) and credits the recipe to her own mother. You can find the original recipe and story here.
Meanwhile, here's the recipe. I know you'll love it!
(Leela's text slightly adapted)
THAI PEANUT SAUCE
One 13.5-ounce can of full-fat coconut milk (I found it in the baking aisle near the evaporated milk)
2 ounces (approximately 1/4 cup) of Thai red curry paste (found it in the International food aisle)
3/4 unsweetened (natural) creamy peanut butter (Do not use regular peanut butter or anything with added emulsifiers. It must be the type of natural peanut butter that comes with natural peanut oil on top and no sugar added. I often use Smuckers.)
1/2 tablespoon salt
3/4 cup sugar
2 tablespoons of apple cider vinegar or white vinegar (Do not use white wine, red wine, balsamic or anything else -- not even rice vinegar)
1/2 cup water
1. Put everything into a medium-heavy bottomed pot and bring to a very gentle boil over medium heat, whisking constantly.
2. Let the mixture simmer for 3-5 minutes over low heat; be careful not to let the mixture scorch at the bottom of the pot.
3. Take the pot off the heat, let the sauce cool down to room temperature (or slightly warmer), and serve the sauce with satay or fried tofu (also suggested by my friend Janis S.!)
Note: this peanut sauce keeps in a glass container in the refrigerator for weeks. Refrigerated sauce will thicken up considerably. All you have to do is thin it out with a little bit of water to desired consistency, reheat, and serve. This sauce also freezes beautifully. - Leela Punyaratabandhu, shesimmers.com