Prep 5 mins
Cook 10 mins
A delicious simmer sauce that can be used for chicken, seafood, vegetables, and noodles. Adapted from a recipe from Rachel Ray.
- 2 tablespoons vegetable oil (or any other light oil)
- 3 garlic cloves, minced fine
- 2 tablespoons gingerroot, minced fine
- 1 teaspoon red pepper flakes
- 1⁄4 cup peanut butter
- 1⁄3 cup soy sauce
- 1 (15 ounce) can cooked pumpkin
- 2 tablespoons curry paste (such as Patak's)
- 4 scallions, sliced thin to garnish
- In a large pan (large enough to eventually hold the simmer sauce and the ingredient you will be simmering), heat the oil over medium heat. Add garlic, ginger, and red pepper flakes and cook for 2 minutes until fragrant. DO NOT OVERCOOK THE GARLIC.
- Add the peanut butter and stir to combine. Add the soy sauce, pumpkin, and curry paste. Stir to thoroughly combine.
- Once sauce comes together, turn the heat to low.
- If you are cooking meat in the simmer sauce, add approximately 1 pound of meat, cut in bite size pieces. If you are cooking vegetables, have warm vegetables before combining them with the sauce (such as by steaming or microwaving). If you are using noodles, cook noodles in a separate pan and then add to the sauce.
- Sprinkle with scallions and serve.
I really wasn't sure what to expect from this combination, but I'm happy to say it works! The sauce is really thick, rich and creamy. Maybe a smidge on the salty side, you might lessen up on the soy a bit until it all comes together and then adjust. I had to add some water to thin it out a bit. I had this for lunch with just some rice, and it was very good. Very quick to make and while you taste the pumpkin, it's not all you taste...the peanut, ginger and garlic really come through. Thanks jo_mama! Made for PAC Spring 2011.