Ingredients Jump to Instructions ↓

  1. 1/3 cup finely chopped onion

  2. 1/3 cup finely chopped celery

  3. 2 tablespoons finely chopped red sweet pepper

  4. 1 tablespoon margarine or butter

  5. 3 tablespoons all-purpose flour

  6. 1 tablespoon very finely chopped lemon grass (white portion only) or 1 teaspoon finely shredded lemon peel

  7. 1/4 teaspoon ground red pepper

  8. 1 14-ounce can chicken broth (about 1-3/4 cups)

  9. 1 13-1/2-ounce can unsweetened coconut milk (about 1-1/2 cups)

  10. 1/2 cup creamy peanut butter

  11. 1 tablespoon soy sauce Chopped peanuts Snipped fresh cilantro Red sweet pepper strips

Instructions Jump to Ingredients ↑

  1. In a medium saucepan cook onion, celery, and finely chopped red sweet pepper in hot margarine or butter about 4 minutes or until vegetables are tender, stirring occasionally. Stir in flour, lemon grass or lemon peel, and ground red pepper. Add chicken broth and coconut milk all at once. Cook and stir until mixture is slightly thickened and bubbly. Cook and stir for 1 minute more.

  2. Add peanut butter and soy sauce; stir until well blended and heated through. If desired, top each serving with peanuts, cilantro, and red pepper strips. Makes 8 appetizer or side-dish servings.


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