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To make the nut sauce, grind the peanuts and pine nuts in a blender or chop very finely. Put into a small pan with the hot chili sauce, coconut milk, soy sauce, ground coriander, ground turmeric, cumin, and dark brown sugar. Set over low heat and simmer gently for 3-4 minutes. Set aside and keep warm until required. Heat the sesame oil in a wok or large, heavy-bottomed skillet. Add the shallots, garlic, and chiles and stir-fry over medium heat for 2 minutes. Add the carrot, bell peppers, zucchini,and sugar-snap peas to the pan and stir-fry for 2 more minutes. Add the mushrooms, chestnuts, ginger, lime rind and juice, and fresh cilantro and stir-fry briskly for about 5 minutes, or until the vegetables are cooked, yet crisp. Season to taste with salt and pepper. Divide the stir-fry among 4 warmed serving plates and garnish with slices of lime. Transfer the nut sauce to a serving bowl and serve immediately with the vegetables. Enjoy!
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Wall-mounted magnetic spice jars — visible, organized, accessible
Label maker for spice jars — uniform, readable, organized pantry
Uniform spice storage — easy identification, airtight seals
Electric grinder for spices, coffee, dried herbs
Tilted drawer insert — see all spice labels at a glance