Freshly ground peanut butter from our Bulk Food department along with locally made Thai and True Red Curry Paste is used to make an amazing peanut sauce in this Thai-inspired recipe. We use this crowd favorite sauce for grilled chicken, tofu, rice bowls and more, so be sure to have some extra on hand for easy weekday meal plans.
Serves: 4
Difficulty: easy
Prep time: 15 minutes
Cook time: 15 minutes
Diet: Gluten Free
Ingredients
Peanut Sauce
- 3 T Thai and True Red Curry Paste
- 1 c fresh ground peanut butter
- 1 can (13.5 oz) coconut milk
- 3 T tamari or GF soy sauce
- 2 T rice vinegar
- ¼ c sugar
- 1 t toasted sesame oil
- ½ c water
Sesame Garlic Shrimp and Bok Choy
- ¼ c toasted sesame oil, divided
- 2 baby bok choy, quartered
- 1 lb large shrimp, peeled (or sub chicken breast, in strips)
- 2 T garlic, minced
- Pinch each salt and pepper
- Lime wedges, chili crisp and sesame seeds for the finish.
Steps
- Whisk all sauce ingredients together in a sauce pot over medium high heat; bring to a simmer for 5 min. Chill until ready to use (warm gently, adding a spoonful of water as needed to thin).
- Warm half of sesame oil in a large skillet or wok over medium high heat. Sear bok choy in oil and remove from pan. Reserve and keep warm.
- Heat remaining oil in a pan and add shrimp with salt and pepper, turning often for 1 min. Add garlic and sauté with shrimp until cooked through, 1 min. more.
- Plate shrimp with warm jasmine rice, sesame seeds, crushed peanuts and lime for garnish.
- Serve alongside bok choy with chili crisp spooned over, and warm peanut sauce.
