Tag: Thai

broccoli and red peppers with Thai peanut sauce

broccoli thai coconut peanut red peppers

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This recipe is based on one from Cook’s Illustrated, and the article had a couple of other vegetable recipes to make, using this same sauce base. So for dinner I made this dish, and then another dish using the same sauce base:  Thai-flavored eggplant with scallions. Really a fun combination!

It’s important to use an oil with a high smoke point, like peanut oil or grapeseed oil, so it doesn’t burn and smoke while you stir-fry the eggplant. Don’t use olive oil, for sure!

Thai Sauce Base
3 tablespoons fish sauce
1 tablespoon lime juice plus 1 teaspoon grated zest from 1 lime
1 tablespoon light brown sugar
1/8 teaspoon red pepper flakes
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Vegetables
¼ cup coconut milk
2 tablespoons natural peanut butter (creamy or crunchy)
1 tablespoon peanut oil or grapeseed oil plus 1 more teaspoon
2 large red bell peppers, cut lengthwise into 1/2-inch strips
1 ½ pounds broccoli, separated: stems peeled and sliced into ¼”-thick coins, crowns cut into 1-inch florets
4 medium cloves garlic, minced
1-inch piece fresh ginger , peeled and minced

1. For Thai Sauce Base: Mix fish sauce, lime juice and zest, sugar, and red pepper in small bowl until sugar is dissolved.
2. Add coconut milk and peanut butter to Thai Sauce Base, whisk until smooth; set aside.
3. Heat 1 tablespoon oil in your largest nonstick skillet over high heat until shimmering. Add broccoli stems and cook until starting to soften (3 or 4 minutes), then add red pepper and broccoli florets; cook, stirring often, until just barely tender, about 5 more minutes—keep tasting to make sure!
4. Push vegetables to sides of skillet, clearing center of pan. Add remaining teaspoon oil, garlic, and ginger to center of pan and mash with back of spoon; cook until fragrant, about 30 seconds, then stir mixture into vegetables.
5. Reduce heat to medium-low and stir in about half of the sauce mixture. Taste it and see how you like it, and whether you’d like to add more sauce. I didn’t use quite all of my sauce (it’s pretty potent, salty stuff!), so just keep adding until you’re happy with the flavors.
6. Simmer to heat through and blend flavors, about 1 minute; serve immediately with rice.

Thai-flavored eggplant with scallions

eggplant scallions basil thai

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Last week, Arthur (the South Anchorage Farmers’ Market manager), was clearing out his greenhouse of eggplants, so he gave me a bunch! What a treat! I made a bunch of baba ghanouj (eggplant dip) to freeze and share with him, but I still had some eggplants left. I thought I’d try a Thai theme, just for fun! This recipe is based on one from Cook’s Illustrated, and the article had a couple of other vegetable recipes to make, using this same sauce base. So for dinner I made this eggplant dish, and then another dish using the same sauce base:  broccoli and red peppers with Thai peanut sauce. It was a fantastic vegetable bonanza, served with rice!

It’s important to use an oil with a high smoke point, like peanut oil or grapeseed oil, so it doesn’t burn and smoke while you stir-fry the eggplant. Don’t use olive oil, for sure!

When I made this, I couldn’t find any basil at the Wednesday farmers’ market at the Dimond Center, so I just left it out, and it was great. But I’m sure it would really fantastic with the addition of the basil! 

Thai Sauce Base
3 tablespoons fish sauce
1 tablespoon lime juice plus 1 teaspoon grated zest from 1 lime
1 tablespoon light brown sugar
1/8 teaspoon red pepper flakes
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Eggplant
1 tablespoon peanut oil or grapeseed oil, plus 1 more teaspoon
2 pounds eggplant (2 large globes, or 4 long skinny Japanese), cut into 3/4-inch cubes
6 medium cloves garlic, minced
1- inch piece fresh ginger, peeled and minced
4 scallions, white and green parts, sliced thin
½ cup fresh basil leaves, torn into rough 1/2-inch pieces (optional)

1. For Thai Sauce Base: Mix fish sauce, lime juice and zest, sugar, and red pepper in small bowl until sugar is dissolved; set aside.
2. Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until shimmering, 2 to 3 minutes. Add eggplant and cook, stirring or tossing the skillet every 10 to 15 seconds, until browned and tender, 5-10 minutes, depending on the type of eggplant.
3. Push eggplant to sides of skillet, clearing center of pan. Add remaining teaspoon oil, garlic, and ginger to center of pan and mash with back of spoon; cook until fragrant, 30 to 45 seconds, then stir mixture into eggplant. Add half of the Thai Sauce Base and stir until combined. Taste and see if you want to add more—it’s pretty potent and salty stuff, so I didn’t use quite all of mine. Add the sauce to your taste.
4. Off heat, stir in scallions and optional basil; serve immediately with rice.