Red Curry Peanut Sauce



·         2 tablespoons vegetable oil

·         1/3 cup minced green onions (about 3)

·         1 tablespoon minced peeled fresh ginger

·         2 garlic cloves, minced

·         2 tablespoons Thai red curry paste

·         3/4 cup smooth peanut butter

·         1 cup canned unsweetened coconut milk

·         1/2 cup (or more) low-salt chicken broth

·         1 tablespoon sugar

·         1 tablespoon soy sauce

·         1/2 teaspoon freshly ground black pepper

·         2 1/2 tablespoons fresh lime juice

1/2 cup chopped fresh cilantro

Heat oil in saucepan over medium heat. Add next 3 ingredients; sauté 2 minutes. Add curry paste; stir 1 minute. Whisk in peanut butter, then next 5 ingredients; bring to boil. Reduce heat to medium; simmer until reduced to 2 cups, whisking and adding broth as needed, about 5 minutes. Remove from heat; cool. Stir in lime juice. DO AHEAD: Can be made 3 days ahead. Cover; chill. Rewarm, thinning with broth.

Stir cilantro into sauce and serve.

Tip: How to Prep Cooking Greens

Prepping your greens can seem like a chore if you don't have a good system. Try this method for kale, collards, Swiss chard, spinach (if you're afraid of the stems), etc. and you'll find that it's easy eating greens! We even have a great little video demonstration.Read more


Fair Shares has created a new level of sales opportunities for area growers beyond restaurants and farmers markets. They have simplified for us the most difficult part of farming: marketing. Selling to Fair Shares has enabled us to sell larger quantities of produce with great ease. Not only is the ordering process simple but we can combine our deliveries with other farms in our area. Their commitment to supporting small local farms is unparalleled in the St Louis area, and we love them for it!

Berger Bluff Farm