Sorry for the infrequent updates, I’ve been busy getting “spun up” at my new job, eating lots of peanut butter (as usual), and enjoying my toddler. As I try to maintain my cooking hobby while diversifying my toddlers palette (a near-impossible task), enjoy a Thai-influenced marinade that is fantastic with pork or any other meat you can get your hands on.
3/4 cup skim or coconut milk
2T massaman curry paste (or any other)
1/3 cup creamy peanut butter
3T peanut flour or PB2 (for thickening, or reduce milk to 2/3 cup)
1T white vinegar
1T low-sodium soy sauce
1t fish sauce
3-4 lb pork roast (or poultry, beef, fish, tofu, etc..)
1. Preheat oven to 375. Mix all ingredients (except meat) in a shaker bottle or blender. If you’re not using peanut flour, you can simply use a whisk to mix these ingredients together.
2. Place the pork roast in a roasting pan or dish and coat with about half of the marinade, making sure to coat the bottom of the roast too. Cook in the oven until done, about 45-55 minutes.
3. Towards the end of the cooking time, heat the remaining marinade in a small pot or in the microwave. Slice the roast onto plates and drizzle with marinade. Serve alongside barley or your favorite grain.
If anyone tries this with chicken, beef, fish or tofu, let me know how it turns out!
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