Thai Peanut Sauce

Generously shared by Hedge at the PPK Forum and altered to US measures, plus my notes.


3 1/2 T crunchy peanut butter (if all you have is creamy, this is fine too)
2 L cloves of garlic, finely chopped
1 can (8 oz) of light coconut milk
half L onion, chopped roughly
5 or 6 fresh basil leaves, in slivers
1 carrot, sliced into thinnish 'coins' or ovals
1 c frozen peas
1/2 c green bell pepper, chopped medium-small
1 teaspoon of chili powder*, or to taste
1 tablespoon soy sauce
2 teaspoons of peanut oil

*note that this is not the same chili powder we use in the US to make the soup, chili, but rather a ground hot pepper flake. I suspect you can also substitute cayenne here.

Finely chop the onion and fry it in the peanut oil until soft then add the garlic and cook for another couple of minutes. Stir in the peanut butter and chili powder. Then add the coconut milk and continue to stir for about five minutes.
Finally, stir in the soy sauce and take off the heat. You will want to taste it at this point and maybe add more soy sauce.

For seitan satay, the original author's notes: I always make satay with this by slicing baked seitan into long strips about half an inch wide and placing in a lightly greased oven proof dish. Pour over the peanut sauce and heat through in the oven for 5-10 mins.

My note: I will be using soy curls, marinated first in vegetable broth with a touch of soy sauce, then sauteed in olive oil, until it starts to get a bit crusty. From there I will add in carrots, bell pepper, and (lastly, just to heat through) frozen peas and the slivered basil - and serving over basmati rice, garnished with a few more basil slivers and (if you have it) a sprinkle of chopped, roasted peanuts. Serve with a size of steamed broccoli or sauteed bok choi.