By Becky Poss

Serves 2 to 4

In a blender, mix:
1 can coconut milk
Scant ¼ cup peanut butter
2 teaspoons Ancho Chili powder
1 teaspoon Cumin
1 teaspoon Shallot Salt
3 chopped garlic cloves or 1 heaping teaspoon from a jar.
2 teaspoons minced ginger from a jar
3 tablespoons Curry Powder (not hot) OR Bangkok Blend

Taste once blended, and add more of the blend if you want it more flavorful. Use this sauce to simmer diced chicken or pork until cooked, approx. 10 minutes. Check for doneness.

I love to roast vegetables before adding to the sauce and slowly warming it before serving. Carrots and zucchini can roast together, tossed in some olive oil and placed on tin foil on a cookie sheet at 400 degrees F. for about 10 minutes. Slide the vegetables and their juices out of the foil and into the sauce in the pan. Roasted jalapenos and poblanos are divine, and they lose much of their heat if you remove the seeds and roast them similar to above. Green beans, steamed, are perfect.

Serve on steamed rice, and top with chopped unsalted peanuts and fresh cilantro.

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