|Lauren's sauce at the September swap|
have never felt so satisfied with "my performance" than after
September's swap, which was held at WeWork near South Station; so
plentiful was my bounty – jar after jar filled with apple butter, wild
grape jelly, cherry apricot mostarda, pickled onions, beet and apple
salad, as well as homemade challah and six perfect little eggs brought
to the swap by a farmer – and yet so simple was my swap item
that I felt like a little local food pirate.
I am a sauce girl. My favorite foods would not be so if it weren't for
the sauce that comes with them: soy sauce with wasabi that I bathe my
sushi in before eating, garlic white wine sauce that I savor just as
happily as I do the mussels cooked in it, pure maple syrup that I
drizzle lovingly atop banana walnut pancakes.
Accordingly, I brought a delicious, yet easy-to-make Thai peanut sauce
gleaned from SheSimmers to September's swap. This peanuty goodness
helps transform kitchen staples like rice, barley, pasta, tofu, and
iceberg lettuce into mouth-watering meals, and with just seven
ingredients is a cinch to stir together:
SheSimmers' Thai Peanut SauceIngredients
• 13.5 oz. (a standard can) full-fat coconut milk
• 1/4 cup red or Massaman curry paste
• 3/4 cup natural creamy peanut butter
• 3/4 cup sugar
• 1/2 cup water
• 2 tbsp. apple cider or white vinegar
• 1/2 tbsp. salt
- Put above ingredients into a medium pot and bring to a gentle boil over medium heat, whisking constantly.
- Let the mixture simmer for 3-5 minutes over low heat, stirring occasionally to prevent scorching.
- Take the pot off the heat, and either serve sauce immediately or let cool and refrigerate.
- For swapping purposes, put in to 2-3 portion individual containers and enjoy the swap fun!
- Thanks! Lauren