Ingredients

The following ingredients have 4 Servings
  • 1 tsp oil
  • 1/2 cup chopped red or white onion
  • 3 cloves of garlic (chopped)
  • 1 inch ginger minced
  • 1/2 cup chopped carrots
  • 1/3 to 1/2 cup raw peanuts or peanut butter or almond butter
  • 1/2 cup chopped tomato
  • 1 cup coconut milk
  • 1/2 cup water or veggie broth
  • 1/3 tsp or more salt
  • 1 tsp or more sriracha or hot sauce to taste
  • 1 to 2 Tbsp maple syrup
  • 2 tsp sesame oil
  • Add a tsp of apple cider vinegar or 1/2 tsp lime zest for a tangier flavor.
  • Add a tsp of soy sauce

Instruction

  • Heat oil in a skillet, add onions, garlic and ginger. Cook until translucent. 5 minutes.
  • Add peanuts and cook for 2 minutes or until lightly golden. (If using peanut butter or other nut butter, add with the tomatoes in the next step). Add carrots and cook for a minute.
  • Add tomatoes and cook for 4 minutes.
  • Add coconut milk, water, salt, sriracha, maple, sesame oil. Bring to a boil and cook for 10 minutes.
  • Cool slightly and blend until smooth. Taste and adjust spice, sweet and salt if needed. Add some soy sauce for added saltyness. Reheat if needed.
  • Garnish with peanuts, scallion, sriracha and serve hot.