Peanut Sauce, Curry Variation
Cookbook
Page 795
Cuisine: Asian
Course: Sauces/Gravies
curry
peanut
sauce
Reviews
1 reviews,
average rating 4.0 / 5
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This came out a touch too think and oily, but was easily fixed. Flavour was amazing, the curry and ginger really pumped up the peanut sauce. I served this underneath some deep-fried plantains and the sweetness really went well with this sauce.
8 comment(s)
Leeka
· 14 years ago
Mmmmmm, sounds like an awesome combination!
Jayme
· 14 years ago
I let the plantain get really dark like you said and it was so sweet and delicious!
Leeka
· 14 years ago
I know! It's almost like candy isn't it?
Jayme
· 14 years ago
Definitely! I fried one up that was still green too, but I didn't like it much. Bittman has a few recipes that call for green plantains and ripe ones, so I'm excited to experiment more with them!
On a totally different topic, my grocery store had scotch bonnets! So I'm totally going to try some more Caribbean dishes with the real deal. Excited face!
Leeka
· 14 years ago
Great! Can't wait to see what you do with them.
I recently found an Asian grocer and can't wait to check it out. You're lucky to be in Vancouver.
Jayme
· 14 years ago
Really? I'm always depressed with the produce I can find here. And all the fun stuff is really expensive. Maybe I'm just a whiner though, but that's the way it always seems. I think of America as the land of cheap food. But I do have 74 Asian grocery stores, so I'll give you that!
Leeka
· 14 years ago
You know, I think you might be right about the produce. I lived in Vancouver for a while many years ago and I seem to remember thinking that I couldn't get good produce in the grocery store. But my memory could be faulty.
Jayme
· 14 years ago
It depends on the grocery store, but your memory isn't faulty.