WATCHAREE'S Thai Peanut Sauce | Vegan | Authentic Traditional Thai Recipe | 12.8oz Jar (Thai Peanut, 2 pack)
Lawson Fine Foods
290141-2pk
Wrap with Watcharee's Thai Peanut Sauce
1 jar Watcharee's Thai Peanut Sauce
2 cups lettuce, shredded
2 cups carrot, shredded
1 cup purple cabbage, shredded
2 cups cilantro leaves
1 cup pea shoot sprouts
2 breasts grilled and cut into strips
4 wraps 10-inch wrap
Place shredded lettuce, carrots, purple cabbage, cilantro leaves, pea shoot sprouts and grilled chicken in the center of each wrap. Add 1/4 cup of Watcharee’s Thai Peanut Sauce for each wrap. Fold in sides and roll burrito style. Wrap each one with foil or tie with food-safe string and cut in half to serve.
Serves 4
Thai Chicken Satay
1 jar Watcharee's Thai Peanut Sauce
2 lb. chicken breast
2 tbsp. yellow curry powder
1 tbsp. tumeric powder
2 tbsp. sugar
2 tbsp. light soy sauce
2 tbsp. oil
25 bamboo skewers
2 tbsp. ground peanuts (optional)
Slice chicken into thin strips. Combine yellow curry powder, turmeric powder, sugar, light soy sauce and oil together. Add chicken to the mixture and marinate for at least 30 minutes or even overnight in the refrigerator. Thread chicken pieces onto the bamboo skewers and grill on a grill pan over medium heat or on a barbecue grill until golden brown. Warm peanut sauce in a sauce pan and remove from heat. Sprinkle ground peanuts on top of the sauce and serve as a dipping sauce. You can substitute chicken with pork, beef, shrimp or salmon.
Steamed Seafood with Peanut Sauce
1 jar Watcharee's Thai Peanut Sauce
1½ lb. seafood (fish fillets, scallops, shrimp or salmon)
Add water to a 12-inch wok or large pot to a depth of 2-3 inches. Place a bamboo steamer basket or a steamer rack (7 inch) inside the wok. The water level should be below the bottom of the steamer basket or rack. Cover the lid and bring the water to a boil over high heat. Place seafood inside a dish or bowl that fits inside the steamer basket or on top of the steamer rack. Steam on high heat for 7-10 minutes, depending on the size of the seafood, or until seafood is cooked through. Check the water level and add more water as necessary. Carefully remove the cooked seafood. Warm the peanut sauce in a sauce pan and use as a dipping sauce. Serve with steamed vegetables or fresh vegetables such as green beans, asparagus, cucumbers, carrots, cauliflower or broccoli.
Servings: 4
Shrimp with Quinoa and Thai Peanut Sauce
4 tbs. Watcharee's Thai Peanut Sauce
2 cups cooked quinoa
2/3 cup cherry tomatoes, halved
¼ cup fresh mint, chopped and ¼ cup fresh parsley, chopped
1 tbs. fresh ginger, diced
¼ cup pad Thai sauce
2 tbs. unsalted roasted peanuts, ground
6 raw shrimp
Spray oil mist in a pan and heat it to medium high heat. Sauté the shrimp in a pan with pad Thai sauce until cooked through. In a mixing bowl, combine Thai peanut sauce, quinoa, mint, parsley and ginger and mix well. Put quinoa salad in wine glasses. Arrange shrimp around the rims of wine glasses. Sprinkle ground peanuts before serving. Enjoy!