This is the best peanut sauce – sweet from the coconut milk, salty from the peanut butter and spicy from the chile garlic sauce. It goes great with spring rolls or chicken.
3/4 c unsweetened coconut milk
1/4 c chunky all-natural peanut butter
1 TBSP fish sauce
1 TBSP coconut palm sugar or brown sugar
1 TBSP Thai red curry paste
2 tsp chile-garlic paste
1 TBSP lime juice
Place everything but the lime juice in a small saucepan and whisk to combine. Bring to a simmer over medium heat, stirring occasionally, until the ingredients are evenly combined, about 3 minutes total. Remove the pan from the heat, stir in the lime juice, and transfer the sauce to a small bowl to cool.
Spring rolls seem a little intimidating, but they are quite easy to make. The rice paper is very forgiving, it stretches quite a bit and if you tear it, just ping it back together. This was my first attempt and by the third one I had a grasp of the situation! Be sure to pull the rice paper tight when wrapping it.
As far as ingredients go, the combinations are endless! I did a veggie version, but feel free to add cooked chicken or shrimp and what ever veggies you have on hand. You can get rice paper in the Asian aisle of your grocery store. I just used my food processor to shred everything. The key is to have all your ingredients prepped. If you are not going to eat them right away wrap them in damp paper towels.
3 carrots, shredded
1 english cucumber, shredded
1/4 daikon, shredded
Thai basil leaves
Green onion, thinly sliced
Fill a large pie pan about 1/2 way with hot water. Soak the rice paper for 20 seconds until they are soft and pliable.
Lay out rice paper, place 3- 4 basil leaves in the middle, top with bean sprouts, carrot, cucumber, daikon, onions and then mint leaves. Fold the side towards the middle pulling tight, then pull the top over and roll tight. Remember the rice paper will stretch so you can be a little aggressive.
Repeat until you have the desired number.
Serve with peanut sauce.
Makes about 6.
I’ve been on a raw salmon kick lately – it’s so good why stop? This recipe combines a couple of my favorite things, salmon, sriracha, avocado and spicy radish sprouts – the perfect meal for a hot summer day!
1/2 lb fresh salmon, skinned and cut in 1/4 inch dice
2 TBSP Sriracha sauce
1/2 TBSP Mirin cooking rice wine
2 TBSP Ponzu
1 1/2 TBSP toasted sesame oil
Combine above ingredient and let the salmon marinate in the fridge for 45 minutes to 2 hours.
2 TBSP lemon juice
1 ripe large avocado, cut into1/4 inch dice
1 green onion, sliced thin
3 red radishes , cut into small dice
1/4 cucumber, cur into small dice
1/4 tsp sea salt
Radish sprouts – 1/4 c
Combine lemon juice, salt, avocado, cucumber, green onions and radish.
Place salsa on the bottom of a plate or in a bowl, top with ceviche and garnish with radish sprouts.
Serves 2 – 4.