Oh my Lord this sauce is hot, but it’s one of those you can’t stop eating in spite of the heat!! Initially I adapted the sauce because I was lacking a couple of ingredients – clam juice and half-&-half and I’m so happy I did. Because there was some of the sauce left after having it with alligator over rice, I froze a few little containers of it. Pulled one out last night and drizzled over fried rice burritos. Wonderful! So, I’m pulling out the sauce ingredients for a standalone recipe. Because it is so hot, you might want to decrease the amount of cayenne, but using it as a 'drizzling' sauce, the heat is diffused quite a bit.
Thai Coconut Sauced Alligator over Brown Rice
Thai Coconut Sauce
Olive oil or Olive oil spray, as needed
4 oz red onion, diced
4 oz celery, diced
4 oz each green and red bell pepper, diced
2 oz mushrooms, sliced
1/2 Tbs Cayenne pepper
1 cup white wine (I use Noilly Prat)
2 1/2 cups Swanson Thai Ginger Flavor Infused Broth, divided
1 Tb cornstarch
2 Tbs fresh parsley, chopped
1 1/2 Tbs fresh basil, chopped
4 oz Coconut Cream
Heat nonstick sauté pan; add the about 1 T. olive oil
Add vegetables and cayenne pepper and toss for3-5 minutes until veggies are crisp tender.
Deglaze with wine, then add 2 cups Thai broth. Bring to simmer, then blend 1/2 cup broth with cornstarch and add to pan.
Add the herbs, and coconut cream. Simmer until thickened.
-------
I can’t think of any dish that would not benefit from a drizzle of this sauce.
Thai Coconut Sauced Alligator over Brown Rice
Thai Coconut Sauce
Olive oil or Olive oil spray, as needed
4 oz red onion, diced
4 oz celery, diced
4 oz each green and red bell pepper, diced
2 oz mushrooms, sliced
1/2 Tbs Cayenne pepper
1 cup white wine (I use Noilly Prat)
2 1/2 cups Swanson Thai Ginger Flavor Infused Broth, divided
1 Tb cornstarch
2 Tbs fresh parsley, chopped
1 1/2 Tbs fresh basil, chopped
4 oz Coconut Cream
Heat nonstick sauté pan; add the about 1 T. olive oil
Add vegetables and cayenne pepper and toss for3-5 minutes until veggies are crisp tender.
Deglaze with wine, then add 2 cups Thai broth. Bring to simmer, then blend 1/2 cup broth with cornstarch and add to pan.
Add the herbs, and coconut cream. Simmer until thickened.
-------
I can’t think of any dish that would not benefit from a drizzle of this sauce.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com