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Broccoli with Peanut Sauce
am a huge peanut sauce addict. I've tried in vain to find a
bottled, ready-made peanut sauce that tastes anywhere near as
good as the stuff you get at Thai restaurants, and I've come to
the conclusion that it doesn't exist. Fortunately it's not
terribly difficult to make. If you can, grind the cumin and
coriander yourself from whole seeds -- you'll get better flavor.
I've paired the sauce with plain old steamed broccoli -- if you
want a meaty dish, add some stir-fried chicken.
2 heads broccoli
2 large cloves garlic
¼" thick slice ginger
1/4 tsp. ground coriander
1/4 tsp ground cumin
½ cup coconut milk
½ cup chunky peanut butter
2 tbsp roasted peanuts
3 dashes crushed red pepper (or to taste)
¼ cup stock/water
3 tbsp. brown sugar
1 tsp. lime juice
1. Peel the tough outer skin of
the broccoli (You can skip this step, but the broccoli won't be as
tender). Cut broccoli into small, bite-size pieces. Place in a
steamer basket, or on a plate on a steaming rack, in a large pot with
1" water; cover and steam until tender (check after 7 minutes).
Meanwhile, mince garlic and ginger as finely as possible. If you have a
mortar and pestle, use it to mash the garlic, ginger, and ground spices;
otherwise, just smash up the garlic and ginger as well as you can using
the side of a big knife. Roughly chop the roasted peanuts.
In a saucepan, heat the coconut milk on medium-high, until bubbles begin
Add garlic, ginger, ground cumin, ground coriander, and crushed red
pepper and cook for 2 minutes.
Stir in the peanut butter and chopped peanuts, along with the stock and
brown sugar. Cook until smooth, approximately 10 minutes
Add the lime juice. Season to taste with salt and pepper. Serve over
steamed broccoli, with rice.
. laze . home.