Peanut Sauce in West Clare

It really is important to me to get away from the city on the weekend when ever we can. We are very lucky that James’ family have their own ‘caravan village’ home away from home in Spanish Point, West Clare. Last weekend might not have been perfect summer weather but we still had plenty of relaxation, good food and a nice Sunday drive.

Peanut Sauce

2 teaspoons raw coconut oil
1 tablespoon grated fresh ginger
3 shallots finely chopped
2 tablespoons coriander stalks
2 cloves crushed garlic
pinch chili powder
1 teaspoon mild curry powder
1 1/2 cups organic peanut butter
1 cup coconut milk
1 lemon
1 tablespoon white wine vinegar
1/2 cup chopped coriander leaves

Soften the grated ginger, chopped shallots, coriander stalks and crushed garlic in a pan over a medium heat with the coconut oil for 5 minutes.
Add in the spices and chili and continue to heat in the pan for another 2 minutes.
Turn the heat down to low and stir in the peanut butter, juice of the lemon and coconut milk.
Continue to stir until well combined and warmed through.
Stir in the vinegar and chopped coriander leaves just before you serve.

I served the peanut sauce in a simple crispy tofu burger with alfalfa sprouts. This was a big hit with the family.

After lunch we took a drive… taking in the sights between Spanish Point Beach and Lahinch Beach. There were some very brave swimmers taking to the water despite the wet weather.

All images copyright Megan Young Photography. For prints and licensing go to www.meganyoung.com.au