Of course I decided this last week and even took pictures while I was cooking and I was going to write about it! And then I remembered, oh yeah. I have a brand new baby. Her wish is my command. By that I mean I usually end up rocking, reading aloud, and breastfeeding and not working on my own to do list. But finally, she is asleep, at least for five minutes, and I can write about what I cooked.
Which brings us to...
ahem...I was waiting for the drumroll...
The recipe for the peanut sauce I got from here. The sauce was so good. But warning, it was incredibly spicy. Like "please, pass the tissues because I'm losing my baby weight through nasal drainage" spicy. Like probably shouldn't be eating this spicy and breastfeeding spicy. But, I loved it and baby girl didn't seem to complain more than the usual in the next day. The only change I want to make to the sauce is maybe using yellow curry paste instead of red to tone it down a little bit. I also didn't garnish with any peanuts because I didn't have any and I thought it was fine without them.
The Pan-Fried Turmeric Chicken that was on the same website was a dud, however. To me it just tasted like chicken, the turmeric really didn't come through at all. I think next time I would do something different for chicken altogether.
Anyway, back to the sauce.
It was easy. Easy enough and fast enough to make in the twenty minute breaks Squeaky-girl bestows upon me.
The recipe:
The recipe:
1/2 cup creamy peanut butter
3/4 cup coconut milk
2 tablespoons Thai red curry paste
2 tablespoons apple cider vinegar
1 tablespoon sugar or to taste
Salt to taste
1. Plop all the ingredients in a pot. Whisk together.
2. Transfer to low heat and whisk until combined.
3. Once the sauce begins to bubble, remove from heat and it's ready to go!
This was good served over some chicken and naan, but I had it for several lunches just with rice and it was great. I really only needed about a tablespoon of it to flavor my rice. I think next time I make it I want to try it with a different color of curry paste to see if it's a more manageable level of spice, but I like it this way as well.
And for the naan:
I got the recipe from my most favorite cookbook . I have never had an absolute failure from this cookbook. It's just basic and reliable.
Ingredients:
3 cups flour
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup milk, slightly warmed
2 tablespoons vegetable oil
Approx. 1/4 cup warm water
2 tablespoons melted butter
1. Sift together flour, sugar, baking powder, salt, and baking soda. Mix warm milk and oil and then stir into dry ingredients. Add the water, 2 tablespoons at a time, until the dough forms a fairly stiff ball. If it's a little dry, add a little more water, if a little sticky, add just a little bit of flour.
2. Knead dough for 2-3 minutes, until smooth and workable. Brush dough with melted butter, cover, and leave for 30 minutes.
3. Preheat oven to 450. Place pizza stone in oven to heat. (I wish I had a pizza stone but I just used a cookie sheet.)
4. Divide dough into 4 equal balls. Brush with butter, cover and leave for another 20-30 minutes.
5. Take one piece of dough, roll into 8 inch circular-ish shape, 1/4 inch thick, on lightly floured surface. Repeat with other three pieces of dough.
6. Place dough on hot pizza stone, bake 3-4 minutes (until brown spots form), flip, and bake 7-8 minutes. Remove bread, and brush with butter.
7. Wrap cooked naan in foil to keep warm, cut each piece in half to serve.
My first naan was a little more stiff than I would have liked so I didn't roll it quite as thin and din't cook it quite as long.
2. Transfer to low heat and whisk until combined.
3. Once the sauce begins to bubble, remove from heat and it's ready to go!
This was good served over some chicken and naan, but I had it for several lunches just with rice and it was great. I really only needed about a tablespoon of it to flavor my rice. I think next time I make it I want to try it with a different color of curry paste to see if it's a more manageable level of spice, but I like it this way as well.
And for the naan:
I got the recipe from my most favorite cookbook . I have never had an absolute failure from this cookbook. It's just basic and reliable.
Ingredients:
3 cups flour
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup milk, slightly warmed
2 tablespoons vegetable oil
Approx. 1/4 cup warm water
2 tablespoons melted butter
1. Sift together flour, sugar, baking powder, salt, and baking soda. Mix warm milk and oil and then stir into dry ingredients. Add the water, 2 tablespoons at a time, until the dough forms a fairly stiff ball. If it's a little dry, add a little more water, if a little sticky, add just a little bit of flour.
2. Knead dough for 2-3 minutes, until smooth and workable. Brush dough with melted butter, cover, and leave for 30 minutes.
3. Preheat oven to 450. Place pizza stone in oven to heat. (I wish I had a pizza stone but I just used a cookie sheet.)
4. Divide dough into 4 equal balls. Brush with butter, cover and leave for another 20-30 minutes.
5. Take one piece of dough, roll into 8 inch circular-ish shape, 1/4 inch thick, on lightly floured surface. Repeat with other three pieces of dough.
6. Place dough on hot pizza stone, bake 3-4 minutes (until brown spots form), flip, and bake 7-8 minutes. Remove bread, and brush with butter.
7. Wrap cooked naan in foil to keep warm, cut each piece in half to serve.
My first naan was a little more stiff than I would have liked so I didn't roll it quite as thin and din't cook it quite as long.
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