250ml natural crunchy peanut butter ((smooth is also fine))
50ml soy sauce
2-3 cloves garlic (minced)
25ml fresh lemon juice
200ml coconut milk
25ml brown sugar
15ml green curry paste (or to taste)
1l seasonal vegetables of your choice cut into bite-sized pieces
1/2 bunch cilantro (roughly chopped)
I make this often.
1 – It is served in a bowl. (I ~might~ have a slight bowl fetish.)
2 – It is freakishly delicious.
3 – Who doesn’t like peanut butter for dinner?!
It is out of a cookbook from a fabulous vegetarian restaurant in Calgary, Canada called The Coup. I’ve made a few, little changes from the original version.
In a pot on medium heat, mix peanut butter and water together. Continue to mix until a smooth consistency —watching that you do not burn the peanut butter.
Add the rest of the sauce ingredients and continue to cook at a low heat, stirring often for about 20 minutes to let the flavors mingle.
Remove from heat, taste to adjust spice (if necessary) and place a lid on it to keep it warm.
In a large pan, sauté tofu until the edges get crispy, add vegetables + sauté until tender but still crispy, you might need to add a little soy sauce or water for liquid so veggies don’t stick to the pan.
Add peanut satay sauce and heat until it bubbles. You can also serve the sauce separately.
Portion grain out in each bowl and add veggie mixture on top of each.