What happens when you just randomly try experimenting with recipes? You tend to over prepare; which is exactly what happened when I made my peanut ginger sauce two weeks ago. The ice cream I finally made used maybe 1/8 cup of the peanuty, gingery goodness. That sadly left me with nearly 3 cups of the stuff left to use in another recipe. The results of some more mad science? A curry meets a dipping sauce! Sure. Why not. Who doesn’t love Indian and Thai food together in an unholy marriage?
Veggie Chicken Peanut Ginger Curry
- 1 small onion, chopped
- 1/2 cup water
- 3 cups Peanut Ginger Dipping Sauce
- 1/3 cup unbleached flour
- 2 tsp curry powder
- 1 tsp turmeric
- 1/2 tsp powdered ginger
- 1/2 tsp sugar
- 16 oz chopped veggie chicken
Put the onion and water in a large saucepan. Cook and stir until the onion is soft. Add the chopped veggie chicken. Add the dipping sauce and stir well. Gradually mix in the flour to thicken the sauce. Add the curry, ginger and sugar and stir thoroughly. Add more curry if you’re looking for a spicier dish. Serve over brown rice.