Monday, July 2, 2012

Peanut Sauce with Thai Spring Rolls

This is probably one of my most favorite dishes.  The warm sweet and savory sauce with the crunchy roll, just brings a smile to my face, every time!

Peanut Sauce:
1 13.5-ounce can coconut milk
2 TBS Thai red curry paste
1/2  cup unsweetened (natural) creamy peanut butter
1/2 tablespoon salt
1/4 cup sugar
2 tablespoons white vinegar
1/2 cup water2 tsp red pepper flakes (optional) Put everything into a medium heavy-bottomed pot and bring to a very gentle boil over medium heat, whisking constantly.
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.
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.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. The sauce also freezes beautifully.

1 TBS = 48 calories

To assemble the Spring Rolls:

1 damp Tapioca Paper (or Rice Paper)
1 TBS Rice Noodles
2 TBS shredded Cabbage
1 TBS matchstick Carrots
1/4 sprig Mint

Dip a Tapioca Paper in warm water.  Lay the paper out and fill with noodles, cabbage, carrots, and mint.  Fold the roll shut (like you would a burrito.)

1 Roll = 55 calories


Please share what you think about this recipe!

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