John Myers
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Carrots – Peanut Sauce
The perfect carrots – peanut sauce recipe with a picture and simple step-by-step instructions.
For the sauce with carrots
- 1 tbsp Peanut oil
- 30 g Fresh ginger
- 1 piece Charlotte
- 400 g Rewe organic carrots
- 200 ml Coconut milk
- 5 tsp Peanut butter
- 2 tsp Red curry paste
- Ground turmeric spice
Side dishes
- Potatoes
- Kale
- Pollack fillet
- Quarter the carrots and cut into pieces, the ginger and charlotte into small pieces. Heat some peanut oil and briefly sweat the ginger and charlotte. Then add the carrot pieces, season with salt, add a little water and steam until al dente.
- Using a foam cellar, put the carrots in a bowl, but leave a few in the pot (see picture). Add the coconut milk, the peanut butter and the curry paste (be careful with it, taste) as well as some turmeric and mix everything. For me, the consistency of the sauce was perfect. Otherwise mix in more carrots.
- I only added half of the peanut butter and the curry paste, seasoned. The peanut flavor should be palpable in the foreground, the curry paste should only emphasize the flavor. The sauce tastes lighter than the one in the Asian restaurant.
- There was also fresh pollack fillet, potatoes and kale.
- I think this sauce also goes very well with poultry or simply stir-fried vegetables.
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