This afternoon I made a quick supper of whole wheat pasta tossed with a really simply peanut sauce. I was inspired after watching Bobby Flay win Battle Peanut last night on Iron Chef America.My sauce, no measurements, just figure it out to taste. ;)
Creamy peanut butter
Thai red curry paste
Chicken stock, to create desired consistency
Lime zest
Fresh ginger
Fresh garlic
Red pepper flakes
Fresh cilantro
Puree all of the ingredients in a food processor. Toss with the hot cooked noodles and garnish with fresh basil chiffonade and sliced scallions.
Dessert was 1/3 cup of this...
...drizzled with a little of this.
So good. Try it, you won't be sorry.
Sounds wonderful! I'm going to try this tonight.
ReplyDeleteI've not heard of basil chiffonade before, but I do love peanut butter, thai curry sauce and lime! And it's so easy that even I can cook it for lunch for the kids (I leave the complex dishes for dh to tackle!). :)
ReplyDeleteI also need to try agave syrup one of these days.
It's so good, you'll love Agave. Basil chiffonade is just thin strips of fresh basil, made by rolling the leaves up tight and then slicing them crosswise with a sharp knife. It's one of my favorite fancy shmancy cooking words. =)
ReplyDeleteYeah, this dish took all of 10 minutes, perfect for a momma and her kiddles.