Thai Indian marriage in a sauce Chanda

[Guest guest]

What size can of coconut milk? This sounds very good.PuterWitch <puterwitch wrote:

Like the name?

This sauce is too awesome for words and you can put it over anything, noodles, rice, and any vegetable at all.

 

Ingredients:1/4 to 1/2 to 1 tsp. Maesri Green Thai Curry paste , depending upon how hot you want it. if your Asian market doesn't have it you can get it here: http://importfood.com/cpma0408.html

1 can coconut milk

1/3 cup peanut butter

1 teaspoon garlic powder

1 tablespoon curry powder

 

pour coconut milk into a saucepan, add peanut butter, stir and start simmering over low heat. Add your green curry paste. Be careful, you can always add more. I use a teaspoon but then again I grew up with hot Thai food, however some Thai's would still laugh at my measly teaspoon, so just take it slow until you know how much you like. Add the curry powder and garlic and simmer over low heat stirring often if not continuously until it becomes a little bit thick.

there ya have it.

Pour it over anything. Tonight I poured it over some chow fun I got from the Chinese lace, it rocked.

You can freeze the leftover curry paste, and when you want to use it again, just break off a chunk and throw it in your recipe. )

 

Blessings,

Chanda"In the present position of the planets, it's impossible to say;Just when I'll find my course again, with the boulders in my way.I should be rolling down the skyway on my cosmic wheels;Instead of stumbling down this highway on my boots of steel"Source: Cosmic Wheels by Donovan

[Guest guest]

the regular size, what is that? 8oz? the size of a soup can. )

hugs,

Chanda

 

-

purplepassion

Friday, September 16, 2005 10:32 PM

Re: Thai Indian marriage in a sauce Chanda

 

 

What size can of coconut milk? This sounds very good.PuterWitch <puterwitch wrote:

Like the name?

This sauce is too awesome for words and you can put it over anything, noodles, rice, and any vegetable at all.

 

Ingredients:1/4 to 1/2 to 1 tsp. Maesri Green Thai Curry paste , depending upon how hot you want it. if your Asian market doesn't have it you can get it here: http://importfood.com/cpma0408.html

1 can coconut milk

1/3 cup peanut butter

1 teaspoon garlic powder

1 tablespoon curry powder

 

pour coconut milk into a saucepan, add peanut butter, stir and start simmering over low heat. Add your green curry paste. Be careful, you can always add more. I use a teaspoon but then again I grew up with hot Thai food, however some Thai's would still laugh at my measly teaspoon, so just take it slow until you know how much you like. Add the curry powder and garlic and simmer over low heat stirring often if not continuously until it becomes a little bit thick.

there ya have it.

Pour it over anything. Tonight I poured it over some chow fun I got from the Chinese lace, it rocked.

You can freeze the leftover curry paste, and when you want to use it again, just break off a chunk and throw it in your recipe. )

 

Blessings,

Chanda"In the present position of the planets, it's impossible to say;Just when I'll find my course again, with the boulders in my way.I should be rolling down the skyway on my cosmic wheels;Instead of stumbling down this highway on my boots of steel"Source: Cosmic Wheels by Donovan