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© Meredith Corporation. All rights reserved. Used with permission.
In a medium saucepan, cook onion, celery and bell pepper in hot margarine (or butter) for about 4 minutes or until vegetables are tender, stirring occasionally. Stir in flour, lemongrass (or lemon zest) and ground red pepper. Add broth and coconut milk all at once. Cook and stir until mixture is slightly thickened and bubbly. Cook and stir for 1 minute more.
Add peanut butter and soy sauce; stir until well blended and heated through. If desired, top each serving with peanuts, cilantro and red pepper strips.