Subj : National Peanut Month - 3 To : All From : Dave Drum Date : Tue Mar 28 2023 04:41:00 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Thai Fish w/Peanut Sauce Categories: Seafood, Vegetables, Sauces, Nuts Yield: 4 Servings 2 ts Oil 1 lb Frozen stir-fry vegetables 1 md Bell pepper; cored, diced 1 tb Oil 4 (1/2") filets; barramundi or - basa 4 tb Peanut sauce MMMMM------------------------PEANUT SAUCE----------------------------- 1/2 c Creamy peanut butter 3/4 c Coconut milk 2 tb Thai red curry paste 2 tb Apple cider vinegar 1 tb Sugar; to taste 2 tb Ground peanuts Salt MAKE THE PEANUT SAUCE: Add all the ingredients in the saucepan. Use a whisk to quickly whisk all the ingredients together before transferring to a stove top to heat up on low heat. Continue to whisk the peanut sauce until all ingredients are well-combined. As soon as the peanut sauce starts to simmer and bubble, turn off the heat. (If you like the sauce more watery, you may add a little water to dilute it during the cooking process.) Transfer off the heat and top with some ground peanut. The Thai peanut sauce is now ready. You can keep the left over in the fridge for a week without losing the fresh taste. In a 12" nonstick skillet, heat 2 teaspoons oil over high heat. Add the vegetables; cook 4 to 5 minutes, stirring frequently, until crisp-tender. Divide vegetables among 4 dinner plates; cover to keep warm. Add 1 tablespoon oil to same skillet; reduce heat to medium-high. Add fish filets; cook 3 minutes. Turn fish; spoon and spread 1 tablespoon peanut sauce over each filet to cover. Cook about 4 minutes longer or until fish flakes easily with fork. Serve fish with vegetables. Makes 4 Servings Recipe from: http://www.bettycrocker.com Uncle Dirty Dave's Archives MMMMM .... Tornadoes are proof that the gods hate the Bible Belt. --- MultiMail/Win v0.52 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .