This article was published on September 17, 2019 and may be out of date. To maintain our historical record, The Cascade does not update or remove outdated articles.
Several months ago I purchased Thug Kitchen’s official cookbook. Everything in the book is vegan and low maintenance. The recipes are easy to follow and allow for quick substitutions when you just don’t feel like running out to the store for one item. Their red curry lime sauce is an absolute winner. I usually pour it over rice noodles and baked broccoli and asparagus then sprinkle chopped green onions over top. It’s quick, healthy, and super tasty.
Ingredients:
- 250 ml (1 cup) vegetable broth
- 30 ml (2 tbsp) red curry paste
- 2.5 ml (1/2 tsp) grated lime zest
- 30 ml (2 tbsp) lime juice
- 30 ml (2 tbsp) minced ginger
- 15 ml (1 tbsp) peanut butter
- 15 ml (1 tbsp) brown sugar
- 15 ml (1 tbsp) soy sauce (sometimes I add a little more because soy sauce is great)
- 15 ml (1 tbsp) cornstarch
- 1 clove garlic, minced
Method:
- Put broth in a saucepan and bring to a simmer. Add curry paste, lime zest and juice, ginger, peanut butter, sugar, soy sauce, and garlic. Mix it well and make sure there are no peanut butter chunks.
- In a separate bowl mix cornstarch with 60 ml (1/4 cup) of water until there are no more chunks. This is for making the sauce thick. Pour this mixture into the simmering saucepan and whisk until the sauce begins to thicken, which should be about one minute.
- Taste and add whatever you’d like more of. Simple as that. Pour it over ramen noodles, roasted veg, perogies, meat — anything really.
Image: Carissa Wiens/The Cascade
