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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This is from the Philadelphia Orchestra Bravo cookbook and is very delicious and very easy. I usually used lite coconut milk if I can find it. I also usually use jarred minced garlic. Ingredients:
13 ounces coconut milk |
8 ounces satay peanut sauce |
3 large garlic cloves, minced |
1 tablespoon minced fresh gingerroot |
1/4 teaspoon red chili pepper flakes |
1 lb linguine, cooked |
chopped green onion, for garnish |
Directions:
1. Combine coconut milk, satay sauce, garlic and grated ginger root.
2. Cover and refrigerate for several hours to allow the flavors to blend.
3. When ready to serve, heat to boiling and pour over freshly cooked linguine that has been prepared al dente.
4. Garnish with chopped scallions.
5. Serves 4 as an appetizer or 6-8 as a side dish.
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