• National Peanut Month - 3

    From Dave Drum@1:3634/12 to All on Tue Mar 28 04:39:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Thai Fish w/Peanut Sauce
    Categories: Seafood, Vegetables, Sauces, Nuts
    Yield: 4 Servings

    2 ts Oil
    1 lb Frozen stir-fry vegetables
    1 md Bell pepper; cored, diced
    1 tb Oil
    4 (1/2") filets; barramundi or
    - basa
    4 tb Peanut sauce

    MMMMM------------------------PEANUT SAUCE-----------------------------
    1/2 c Creamy peanut butter
    3/4 c Coconut milk
    2 tb Thai red curry paste
    2 tb Apple cider vinegar
    1 tb Sugar; to taste
    2 tb Ground peanuts
    Salt

    MAKE THE PEANUT SAUCE: Add all the ingredients in the
    saucepan. Use a whisk to quickly whisk all the ingredients
    together before transferring to a stove top to heat up on
    low heat. Continue to whisk the peanut sauce until all
    ingredients are well-combined.

    As soon as the peanut sauce starts to simmer and bubble,
    turn off the heat. (If you like the sauce more watery, you
    may add a little water to dilute it during the cooking
    process.) Transfer off the heat and top with some ground
    peanut. The Thai peanut sauce is now ready. You can keep
    the left over in the fridge for a week without losing the
    fresh taste.

    In a 12" nonstick skillet, heat 2 teaspoons oil over high
    heat. Add the vegetables; cook 4 to 5 minutes, stirring
    frequently, until crisp-tender. Divide vegetables among 4
    dinner plates; cover to keep warm.

    Add 1 tablespoon oil to same skillet; reduce heat to
    medium-high. Add fish filets; cook 3 minutes. Turn fish;
    spoon and spread 1 tablespoon peanut sauce over each
    filet to cover. Cook about 4 minutes longer or until fish
    flakes easily with fork. Serve fish with vegetables.

    Makes 4 Servings

    Recipe from: http://www.bettycrocker.com

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