So big shocker, the small town where we grew up did not have a Thai restaurant. In fact, the Chinese buffet in the next town over that opened during high school was a huge deal. Any other Asian restaurant of any kind was at least 40 minutes away. Which means my first experience with anything resembling authentic Thai cuisine didn’t happen until a few years ago. My friend Amanda actually made an incredible Thai feast during one of our marathon cooking days – lettuce wraps and a Thai noodle dish with a peanut sauce. I love the marriage of the sweetness and the heat, and peanut butter! In a sauce! I thought this was brilliant.
David was a bit more…apprehensive. But another friend made the most amazing peanut sauce for dipping chicken skewers and he seemed to enjoy that, so I thought I could combine all the flavors I love about Thai food in a dish he loves – pizza. It was a total win. Peanut sauce makes up the base, and the toppings are what you mind find in a Thai curry. These are what I like, but feel free to add your own.
Peanut sauce base
- ½ can coconut milk
- ½ cup peanut butter
- 2 jalapenos, diced
- 1 T ginger, minced
- 5 cloves garlic, minced
- 3 scallions, diced
- 1 T soy sauce
1 crust, whatever you like. (I love this crust – I mean, REALLY love it, it’s perfect every time – and I sub in whole wheat flour when I can.)
- Shredded chicken
- Bell peppers
- Shredded carrots
- Sweet Asian chili sauce, to drizzle
- Combine ingredients in peanut sauce together in a small saucepan and boil for about 15-20 minutes, until sauce is reduced by about ⅓.
- Spread sauce on crust, add all toppings (except for peanuts, sauce and cilantro) and bake for 15 minutes, until crust is cooked through.
- Add peanuts cilantro and drizzle with chili sauce.
- Eat. And eat some more.