Thai Peanut Gravy

Name: Thai Peanut Gravy
Cuisine: Thai,
Ingredients: 1 can (13.66 oz) Coconut Milk; 2 to 3 tablespoons Thai Kitchen® Red Curry Paste; 1/3 cup original chicken stock; 2 1/2 tbsps Premium Fish Sauce; 3/4 cup unsalted roasted peanuts, crushed; 3 tbsps sugar; 1/4 tsp salt; 4 to 6 makrut lime leaves; 1/4 tsp cornstarch dissolved with 1 teaspoon water; 1/2 cup basil leaves, whole or chopped (optional); 1 fresh red chile, thinly sliced (optional)

An unusually rich and creamy gravy with spicy undertones. Serve over slices of roast turkey, or with any dish that takes a brown gravy.

11

INGREDIENTS

Ingredients

1 can (13.66 ounces) Thai Kitchen Unsweetened Coconut Milk
2 to 3 tablespoons Thai Kitchen® Thai Kitchen® Gluten Free Red Curry Paste
1/3 cup original chicken stock
2 1/2 tablespoons Thai Kitchen® Gluten Free Premium Fish Sauce
3/4 cup unsalted roasted peanuts, crushed
3 tablespoons sugar
1/4 teaspoon salt
4 to 6 makrut lime leaves
1/4 teaspoon cornstarch dissolved with 1 teaspoon water
1/2 cup basil leaves, whole or chopped (optional)
1 fresh red chile, thinly sliced (optional)

INSTRUCTIONS

1 MIX coconut milk and red curry paste in small saucepan. Bring to simmer on low heat, stirring constantly.
2 STIR in chicken stock, fish sauce, peanuts, sugar, salt, lime leaves and cornstarch mixture. Bring to simmer. Stirring constantly, simmer until mixture begins to thicken slightly. Remove from heat.
3 STIR in basil and chiles, if desired.
4 Test Kitchen Tip: Makrut lime leaves are shiny, thick, dark green leaves that grow in doubles—as two connected leaflets. The leaves provide a refreshing lemon-lime aroma and flavor typical of Thai cuisine. To get the maximum amount of flavor when using whole fresh leaves, remove the center stem/vein and discard. Dried leaves can be used whole. Makrut lime leaves are available fresh, frozen or dried in Asian markets and online retailers.