By Deborah Manning | Posted: Tuesday September 6, 2016
Recipes developed in conjunction with the University of Otago Human Nutrition Department
SERVES 4-5
• 1⁄2 cup peanut butter
• 3 Tbsp coconut milk (light if available) OR coconut cream OR coconut flavoured reduced milk
• 1 tsp sugar (brown if available)
• 1 Tbsp soy sauce
• 1 clove garlic, peeled and crushed OR 1 tsp garlic paste
• 1 tsp dried ginger OR grated fresh ginger OR crushed chilli paste
• 1 tsp chilli flakes OR chopped fresh chilli OR sweet chilli sauce OR chilli paste (optional)
• 1 tsp thai curry paste (optional)
1. Place all ingredients in a pot.
2. Bring to the boil, stirring frequently.
3. Simmer for 2 minutes.
4. Cool for 15 minutes.
5. Serve with toasted pita bread crisps or vegetable sticks.
Keep in the refrigerator and use within 3 days.
Can be frozen for up to 6 months.
www.foodshare.org.nz | 0800 44 55 33