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.

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Yellow Dog Farms is a successful small farm in a large part due to Sara and Jamie at Fair Shares CCSA. They were willing to take a chance on a budding (pun intended) first generation Farmer. We were not a supplier to Fair Shares the very first year, but have been ever since and hopefully far into our shared futures.

I am proud to be a supplier and you should be proud to be a member of Fair Shares CCSA where we are all involved in growing and eating better quality, healthy food and supporting small, local businesses and small scale agriculture in Missouri and Illinois.

Yellow Dog Farms