THE BEST THAI CURRY-PEANUT SAUCE
I received a basic thai peanut sauce recipe from a very kind friend back in Oregon who worked at a popular Thai restaurant there and modified it with my own taste. Made this a lot of times and always got rave reviews, try it and you won't regret it!
Provided by The_Martins
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 28
Number Of Ingredients 10
Steps:
- Heat the oil in a large skillet over medium heat. Stir in the garlic, and cook until the aroma of the garlic has mellowed, about 1 minute. Add the red curry paste, and stir for 1 minute more. Whisk in the peanut butter, brown sugar, chili powder, cayenne pepper, fish sauce, sesame oil, and coconut milk. Bring to a simmer, whisking occasionally, until the sauce has thickened and is smooth.
Nutrition Facts : Calories 178.8 calories, Carbohydrate 9.6 g, Fat 15.9 g, Fiber 1.2 g, Protein 4.2 g, SaturatedFat 9.1 g, Sodium 100.5 mg, Sugar 6.8 g
CURRIED QUINOA
A light curry flavor makes delicious quinoa a great side dish for a multitude of main courses.
Provided by A.F.
Categories Side Dish Grain Side Dish Recipes
Time 40m
Yield 2
Number Of Ingredients 8
Steps:
- Heat oil in a large skillet over medium heat. Add onion and garlic and cook and stir for 2 minutes; add quinoa and cook and stir until lightly toasted, about 5 minutes.
- Pour broth into the pan and bring to a boil. Reduce heat and add curry and chile powders; cover and simmer until tender, about 25 minutes. Season to taste with salt and pepper.
Nutrition Facts : Calories 473.3 calories, Carbohydrate 62.8 g, Fat 19.8 g, Fiber 9 g, Protein 13.5 g, SaturatedFat 2.7 g, Sodium 48.2 mg, Sugar 1.9 g
RED CURRY PEANUT SAUCE
Provided by Steven Raichlen
Categories Sauce Quick & Easy Backyard BBQ Curry Low Cholesterol Soy Sauce Peanut Butter Bon Appétit
Yield Makes 2 cups
Number Of Ingredients 14
Steps:
- Heat oil in saucepan over medium heat. Add next 3 ingredients; sauté 2 minutes. Add curry paste; stir 1 minute. Whisk in peanut butter, then next 5 ingredients; bring to boil. Reduce heat to medium; simmer until reduced to 2 cups, whisking and adding broth as needed, about 5 minutes. Remove from heat; cool. Stir in lime juice. DO AHEAD: Can be made 3 days ahead. Cover; chill. Rewarm, thinning with broth.
- Stir cilantro into sauce and serve.
CURRIED QUINOA
My husband was wanting Quinoa (I use Recipe #16399 a must) for dinner, so I just through this together.
Provided by Debbwl
Categories Low Cholesterol
Time 22m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan, cook onion and garlic over low heat, stirring, until softened.
- Add curry powder and toasted Quinoa , stirring for 1 minute.
- Add water and carrots, bring to boil, cover, reduce heat to low and simmer 12 minutes or until Quinoa has absorbed all the water.
- Stir in peas, apricots, almonds, raisins, or cranberries and serve.
CURRY QUINOA
I like quinoa. I like curry. Together, they create happiness. You can use chicken broth instead of water if you aren't serving vegetarians or vegans.
Provided by Manda_the_Fox
Categories Vegan
Time 30m
Yield 2 cups curry quinoa, 3-4 serving(s)
Number Of Ingredients 10
Steps:
- 1. Saute garlic and onions in oil.
- 2. Add ginger, curry and quinoa. Cook for one minute stirring constantly.
- 3. Stir in the turmeric and coriander. Cook for one minute stirring constantly.
- 4. Add water (or broth) and bring it to a boil.
- 5. Cover, reduce heat and simmer for 15 minutes.
- 6. Stir in peas. Cover and cook until peas are tender and all the water is absorbed.
CURRY PEANUT RED QUINOA
Make and share this Curry Peanut Red Quinoa recipe from Food.com.
Provided by Chitown Foodie
Categories Grains
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Saute broccoli, onion, curry, garlic, salt, and pepper with oil until tender.
- Combine with quinoa and water and simmer for 15 minutes or until water is absorbed.
- Add peanuts and stir.
- Serve hot!
Nutrition Facts : Calories 409.3, Fat 21.7, SaturatedFat 2.9, Sodium 260, Carbohydrate 44.8, Fiber 7.6, Sugar 3.8, Protein 14.4
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CRUNCHY THAI PEANUT & QUINOA SALAD - COOKIE AND KATE
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4.9/5 (295)Calories 336 per servingCategory Salad
- Cook the quinoa: First, rinse the quinoa in a fine mesh colander under running water. In a medium-sized pot, combine the rinsed quinoa and 1 ½ cups water. Bring the mixture to a gentle boil over medium heat, then reduce the heat to medium-low and gently simmer the quinoa until it has absorbed all of the water. Remove the quinoa from heat, cover the pot and let it rest for 5 minutes. Uncover the pot and fluff the quinoa with a fork. Set it aside to cool. (Here’s how to cook millet.)
- Meanwhile, make the peanut sauce: Whisk together the peanut butter and tamari until smooth (if this is difficult, microwave the mixture for up to 30 seconds to loosen it up). Add the remaining ingredients and whisk until smooth. If the mixture seems too thick to toss into the salad, whisk in a bit of water to loosen it up (I didn’t need to do this).
- In a large serving bowl, combine the cooked quinoa, shredded cabbage, carrot, snow peas, cilantro and green onion. Toss to combine, then pour in the peanut sauce. Toss again until everything it lightly coated in sauce. Taste, and if it doesn’t taste quite amazing yet, add a pinch of salt and toss again. Divide into individual bowls and garnish with peanuts.
- This salad keeps well, covered and refrigerated, for about 4 days. If you don’t want your chopped peanuts to get soggy, store them separately from the rest and garnish just before serving.
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- While the quinoa is cooking, prepare the peanut sauce. Combine the peanut butter, tamari and coconut milk in a microwaveable bowl. Heat for 1 minute just until slightly warm. Add the brown sugar, rice wine vinegar, sesame oil, red curry paste, salt, ground ginger, and lime juice. Whisk until a smooth sauce is formed.
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