Spicy Thai Peanut Sauce over Roasted Sweet Potatoes and Rice

Our friend Sharon recently served us this incredibly delicious Vegeterian/Vegan dish and was kind enough to share the original recipe with me, from CookieandKate.com. I made it almost exactly as shown, and then a couple nights later used the leftover peanut sauce as a dipping sauce for oven-roasted sweet potatoes. It is so delicious and uses ingredients you probably have in your pantry already.

INGREDIENTS

Spicy Thai Peanut Sauce

½ cup creamy peanut butter
¼ cup soy sauce (Can use Tamari to be gluten-free)
1/4 cup apple cider vinegar
2 and 1/2  Tbsp honey (or agave nectar, to taste)
1 tsp grated fresh ginger
2 cloves garlic, crushed
¼ tsp red pepper flakes
2 Tbsp water

Roasted vegetables

2 sweet potatoes, peeled and sliced into 1 inch long, ½ inch wide chunks
1 red bell pepper, cored, deseeded, and sliced into bite-sized strips
about 2 Tbsp olive oil (or coconut oil)
1/2 tsp cumin powder (I used more than original recipe.)
1 tsp Sea salt (to taste)

Rice and garnishes

1 1/2 cup jasmine rice (could use any rice, really)
3 green onions sliced into thin rounds (green and white parts)
Handful cilantro, chopped
Handful peanuts, crushed

Sriracha sauce on the side (optional)

INSTRUCTIONS

Preheat the oven to 425 degrees.

In a medium bowl, mix 2 Tbsp of olive oil, salt and cumin. Put the sweet potatoes in a roasting pan and drizzle with about 2/3 of the oil. Drop the peppers in the remaining oil and toss them. You’ll add them to the pan a bit later.

Spread the sweet potatoes out, but leave about 1/4 of the pan empty. Bake for 15 minutes and toss. Then add the peppers in the empty space and continue roasting for another 20 minutes.  Check to be sure the potatoes are cooked and the peppers are soft and starting to caramelize.

In the meantime, cook the rice. Add 1 1/2 cups jasmine rice and 1 tsp kosher salt to a pot. Add a bit less than three cups of water and bring to the boil. Reduce heat to low and cover and cook for 25 minutes. Fluff with a fork.

Make the sauce: in a bowl, whisk together the sauce ingredients. If the sauce is too thick whisk in a little more water.

To serve: Spoon rice onto a large serving dish, and top with sweet potatoes, then peppers, a nice heavy drizzle of sauce, and sprinkle chopped green onions, cilantro and peanuts. Serve any extra sauce in a little pitcher.

To serve it as a dipping sauce for sweet potato fries, just gently stir in the onions, cilantro and peanuts. So good!

Thai Green Curry with Eggplant, Peppers and chicken

Made this for Kumy’s birthday last week while we were away from home. We had kind of limited supplies, but I’d brought a couple of Tbsp of Thai Green Curry Paste, which made it crazy easy. We were all starved and this was the perfect dish!

2 Tbsp Olive Oil
1 Eggplant, not peeled – cut into 1″ cubes
1 green pepper, cut into bite-sized pieces
1 small onion, cut into fat slivers
1 carrot, julienned
1 lb. chicken tenders, cut into small bite-sized pieces
2 Tbsp Mae Ploy Green Curry Paste
1/2 cup coconut milk
1/2 cup water
1 Tbsp sugar
1 Tbsp Fish Sauce (optional – I didn’t have any and it was still good)
juice from 1/2 lime
pinch red pepper flakes (totally optional – the paste is already very spicy)
1/2 tsp salt
1/4 cup Thai Basil Leaves, julienned (optional – I didn’t have any and still good)

Heat oil in a large nonstick skillet until it’s quite hot. Add eggplant and cook, flipping the eggplant to sear it. Cook for 5 minutes or so, then add the onion, peppers and carrot and saute for another 3-4 minutes, or until the onion is transparent and the peppers are softened. Add the chicken and continue cooking 3-4 more minutes.

Shift veggies to the edges, and add a little more oil, and the green curry paste. Cook the green curry paste for a couple of minutes and add 1/2 cup water, the juice of 1/2 a lime and the salt and red pepper flakes. Stir everything together well and add the coconut milk. Cook for just another 30 seconds to warm the coconut milk and serve over rice.

Would probably be great with chopped peanuts, too.

Update:  Last night Maya and the gals made amazing vegan egg rolls, which Samir fried.  Since we had a lot of folks home for supper,  I made this dish without chicken, and realized it really doesn’t need the red pepper flakes!  Taylor made Sherry Trifle, so it was fine dining all around.