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Thai Coconut-Lime Peanut Sauce

Girls’ night.

What a great invention, right?.

Combine girls’ night with a lot of wine, a strawberry spinach salad, make-your-own Thai food buffet, and strawberry shortcake, and it’s heaven.  I don’t remember the last time I ate (or gossiped) so much.

First course was my friend Brianna’s salad–spinach, sliced strawberries, fresh mozzarella, and candied pecans with a light balsamic vinaigrette.  I didn’t take any pictures, but I did eat two bowls.  I’m not (yet) a huge salad lover, but next time I have to impress someone I know exactly what I’m making.  I would have been okay finishing dinner here.

Instead, the rest of the girls put together the dinner–pad Thai noodles, with cauliflower, bok choy, and shrimp, chicken or steak cooked in coconut milk.  I made two sauces that we tried out and they both went over really well.  If you’ve never had Thai food, I strongly suggest you go out and have some tonight.  My favorite of the two sauces was the coconut-lime peanut sauce.

Thai Coconut-Lime Peanut Sauce (original recipe here)

  • 1/2 C light coconut milk (I actually used pure creamed coconut and dissolved it in 1/2 C warm water)
  • 1/2 C natural peanut butter
  • 1 T Thai red curry paste (mine was hot so I used a little more than half a T)
  • 2 T lime juice
  • 1-2 T fish sauce (you can use soy sauce too)
  • 2 t tahini
  • 1 t honey
  • 1/4 t cinnamon
  • 1/4 t black pepper
  • salt to taste

Combine all the ingredients into a big bowl and stir or whisk until combined.  Soak pad Thai (or other rice noodles) in a bowl of warm water for 30 minutes, then quickly fry for a few minutes until cooked.  The way we served it, we warmed the sauce and spooned it over the cooked noodles once we had picked our toppings, but you could also toss the sauce in with the noodles while you are frying them. 

this is actually a picture of leftovers--bad lighting the first time around!

Peanutty, spicy, and with the mellow flavor of coconut.

Perfection.

And we couldn’t end the meal (though we did have to take a long break) without dessert–which another friend of mine named Brianna made: strawberry shortcake birthday cake.  Filled with a layer of strawberries and topped with fresh whipped cream, it was so good.  Sometimes I forget how good it feels to indulge.

Happy birthday to Lola!

Happy April Fool’s Day (no jokes here, sorry)–new month, new grocery budget.  Hello grocery stores!  I also found out that I am going to be the proud new owner of a hand-me-down ice cream maker from my good friend Jenny’s mom–so many cold and sweet ideas in my near future.

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Permanent link to this article: http://www.fullmeasureofhappiness.com/2011/04/01/thai-coconut-lime-peanut-sauce/

1 comment

  1. marla {family fresh cooking}

    This looks like the best girls night!! So happy that you enjoyed my peanut coconut sauce. I gotta make some more of that really soon :) xo

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