John Myers
Contents
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Ingredients
- 1 small Stick of leek
- 1 small Onion
- 1 tbsp Vegetable oil
- 1 tsp Thai curry powder
- 250 ml Vegetable broth hot
- 100 ml Cremefine for cooking
- 2,5 tbsp Peanut cream
- Salt, colored pepper from the mill
- 0,5 tsp Ground coriander
- 0,5 tsp Chili powder
- 1 tsp Brown sugar
- 2 tbsp Frozen parsley
Instructions
- Peel the onion, clean and wash the leek. Cut the onion into cubes and the leek into rings. Heat the oil in a saucepan and sweat both in it until translucent. Add Thai curry powder and briefly toast. Deglaze with the hot vegetable stock and Cremefine, bring to the boil.
- Add the peanut cream to the sauce and let it melt. Season to taste with the spices and sugar. Reduce to low heat and let it simmer for about 15 minutes, stirring occasionally. Season again to taste and stir in the parsley.
- Goes with many dishes, e.g. rice dishes, vegetable schnitzel, patties of all kinds, Asian marinated beef or poultry and is a nice alternative to the classic saté sauce. I served the sauce with coconut rice thalers plus a side salad. Link to the recipe for the rice thalers in step 4:
- Side dishes: Crispy coconut rice thalers
Nutrition
Serving: 100gCalories: 193kcalCarbohydrates: 7.3gProtein: 4.6gFat: 16.4g
