A Grand read

Monday, July 7, 2014

Take a trip to with Thai Food


I love this amazing book. Thus I encourage you to go to http://www.randomhouse.com/book/225208/simple-thai-food-by-leela-punyaratabandhu to see inside the book for some wonderful mouth watering photographs! I got this book to test because this country has always been my favorite and I love the publishers series of other cookbooks.  I have been a huge fan of  traditional Thai food! An absolutely wonderful cookbook! I tried a number of recipes and liked them all. 

The food is amazing and I made several recipes for dinner last night! sure some of the ingredients you may not have on hand but they are easy to find at  stores!Kai Phat Khing (Chicken Ginger Stir Fry), was  mouth watering and |I will be making it again soon!

I loved reading the personal stories behind the recipes,  and the tips !
This is a new cookbook that just came out in May of this year and is truly worth having in any kitchen! I will share one recipe which will make you want the book! Please visit her websight! http://shesimmers.com/

authentic thai peanut sauce
The traditional version of this recipe including how to make the curry paste from scratch and how to make pork or chicken satay to serve with this sauce, as they do in Thailand, can be found in my book,Simple Thai Food: Classic Recipes from the Thai Home Kitchen (Ten Speed Press, 2014).

Easy Thai Peanut Sauce Recipe: How to Make My Mom's Thai Satay Sauce
Prep time
Cook time
Total time
A word about this recipe: If you're looking for a Chinese-style peanut sauce that goes over noodles or Vietnamese-style peanut sauce that is served with fresh spring rolls, this is not it. You can use this sauce in that way, if desired. But this is a Thai satay sauce which is on the sweet side, has a flavor that is found in Thai curry (but is not supposed to be hot), and is served as a dipping sauce for Thai-style satay. If you're looking for the kind of peanut sauce that contains Chinese ingredients such as sesame oil, chili sauce, or hoisin sauce, this is not it. Thai-style satay sauce does not contain any of those ingredients and is not seasoned in the same way.
Recipe type: Condiment
Cuisine: Thai
Serves: 3.5 cups
  • One 13.5-ounce can of full-fat, unsweetened coconut milk
  • 2 ounces (approximately ¼ cup) of Thai red (mom’s preference and mine too) or Massaman curry paste (milder but flavorful)
  • ¾ cup unsweetened (natural) creamy peanut butter (Do not use regular peanut butter or anything with added emulsifiers. It must be the type of natural peanut butter that comes with natural peanut oil on top and no sugar added. I often use Smucker's.)
  • ½ tablespoon salt
  • ¾ cup sugar
  • 2 tablespoons of apple cider vinegar or white vinegar (Do not use white wine, red wine, balsamic, or anything else — not even rice vinegar)
  • ½ cup water
  1. Put everything into a medium heavy-bottomed pot and bring to a very gentle boil over medium heat, whisking constantly.
  2. Let the mixture simmer for 3-5 minutes over low heat; be careful not to let the mixture scorch at the bottom of the pot.
  3. Take the pot off the heat, let the sauce cool down to room temperature (or slightly warmer), and serve the sauce with satay or fried tofu.

As a reminder, please be sure to use the FTC disclaimer copy at the end of your blog post which says, "I received this book for free fromBlogging for Books for this review." 

No comments:

Post a Comment