This is a great recipe if you aren't allergic to peanuts! This sauce really gives your chicken, pork , rice, or veggies a real kick. I first discovered this recipe on the back label of a Campbell's Chicken Stock box, but found it wasn't quite my idea of satay so I tweaked it a bit to my liking.
New Zealand has a very Asian flavour whether it be in the form of a Chinese Takeaway on every corner, or an Indian or Thai Curry Place across the street from the shops. Personally, I love Pad Thai and I have even begun to experiment with curry in my cooking. It's still something I am getting used to, but I have learned that there are MANY kinds of satays and curries and they all taste a little bit different than the ones I remember trying in America.
1 Cup Crunchy Peanut Butter
DIRECTIONS:
Heat oil in a medium saucepan and fry onion approximately 2-3 minutes (don't need to brown, just fry till they start to go transparent).
Add remaining ingredients and bring to a boil. Lower heat and simmer approximately 10 minutes, then serve with meat and/or vegetables of your choice.
Great on skewers, BBQ items, in stir frys and on salads or rice.
ENJOY!
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