“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.”
READY IN:
20mins
SERVES:
4-8
UNITS:
US

Ingredients Nutrition

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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