Vietnamese peanut and coconut sauce
Ingredients
- 12 oz (4 dl) coconut milk (1 can)
-
3 tablespoons peanut butter (unsweetened)
- 2 tbsp soy sauce (Tamari is the gluten-free version)
- 1 tbsp Asian fish sauce
- 2-4 oz (50-100 g) vegetables per person, eg:
- spring onion
- broccoli
- carrot
- bell pepper
Directions
Mix all the ingredients for the sauce. Put it over the heat.
Cut the vegetables into thin slices. Then they don't have to cook for long.
Let it simmer for approx. 2-10 minutes. Depending on how soft you prefer your veggies. Plate.
Notes
It is a good idea to add the peanut butter to only some of the coconut milk. It makes it easier to whisk in the peanut butter and prevent lumps.
There is no need to use peanut butter. You can easily use 3-4 tablespoon whole roasted and salted peanuts. Those you usually eat with drinks etc. Just let them simmer in the coconut milk for about 10 minutes time, until they become soft. Then blend them. As long as you you do it before the vegetables are put in, it is fine. Blended vegetables are not particularly Asian.
The peanuts thickens the sauce, so the more you use the thicker it becomes. 3 tablespoons for a can of coconut milk is just the way I prefer it.
You can use whatever vegetables you want. I use different ones every time. It is a good way to empty the fridge.
It's just fine to use frozen vegetables instead of fresh, but then boil them for 10 minutes instead. Frozen and al dente does not really work together.
The portion I make in the video is for 2-4 people. If you are worried that there is not enough sauce, then add some milk, cream or stock in to stretch it.
