Ability Level: Easy
I harvested some fresh poblano peppers this afternoon, and felt in the mood for Thai food. When reviewing local Thai restaurants, I had the idea of looking up how to make a Thai peanut sauce myself. Ran into a recipe similar to this and simplified it for individual servings. Can be easily made now as a separate sauce that can be drizzled over a vegan or vegetarian dish if you’d prefer. Would also be awesome on grilled beef!
- 1/2 tablespoon sea salt
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1 tablespoon olive oil
- 2 1/4 inch slices of red onion, chopped
- 2 cloves garlic, minced
- 1/2 tablespoon ginger
- 1 cup vegetable broth
- 1/3 cup peanut butter
- 3 tablespoons of ketchup
- 1 tablespoon lime juice
- 1 green poblano pepper, 2 inches long with seeds removed, minced
- 1 cup hot cooked rice
- 1 zucchini, sliced and quartered
- 1/4 cup roasted peanuts, plus more for garnish
- 1 tablespoons parlsey for garnish
- 1 chicken breast, cooked and sliced separately
Cook chicken and slice. Cook rice according to instructions on bag or box, set aside. Slice zucchini and set aside.
Add all ingredients to a microwavable dish except for the zucchini, chicken, peanuts, parsley and rice. Stir until everything is mixed except the peanut butter. Cook sauce for 1 minute in the microwave. Stir. Cook in the microwave again for 1 minute.
Place rice in bowl, stack zucchini and chicken with peanuts on top as preferred. Pour warm sauce on top, and then garnish with parsley. Serve and enjoy!