MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Thai Fish w/Peanut Sauce
Categories: Seafood, Vegetables, Sauces, Nuts
Yield: 4 Servings

2 ts Oil
1 lb Frozen stir-fry vegetables
1 md Bell pepper; cored, diced
1 tb Oil
4 (1/2") filets; barramundi or
- basa
4 tb Peanut sauce

MMMMM------------------------PEANUT SAUCE-----------------------------
1/2 c Creamy peanut butter
3/4 c Coconut milk
2 tb Thai red curry paste
2 tb Apple cider vinegar
1 tb Sugar; to taste
2 tb Ground peanuts
Salt

MAKE THE PEANUT SAUCE: Add all the ingredients in the
saucepan. Use a whisk to quickly whisk all the ingredients
together before transferring to a stove top to heat up on
low heat. Continue to whisk the peanut sauce until all
ingredients are well-combined.

As soon as the peanut sauce starts to simmer and bubble,
turn off the heat. (If you like the sauce more watery, you
may add a little water to dilute it during the cooking
process.) Transfer off the heat and top with some ground
peanut. The Thai peanut sauce is now ready. You can keep
the left over in the fridge for a week without losing the
fresh taste.

In a 12" nonstick skillet, heat 2 teaspoons oil over high
heat. Add the vegetables; cook 4 to 5 minutes, stirring
frequently, until crisp-tender. Divide vegetables among 4
dinner plates; cover to keep warm.

Add 1 tablespoon oil to same skillet; reduce heat to
medium-high. Add fish filets; cook 3 minutes. Turn fish;
spoon and spread 1 tablespoon peanut sauce over each
filet to cover. Cook about 4 minutes longer or until fish
flakes easily with fork. Serve fish with vegetables.

Makes 4 Servings

Recipe from: http://www.bettycrocker.com

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