Updated: 01/31/2017 3:51 PM | Print Story |  Email

Steak and Rice with Peanut Sauce

One survey says on average we spend 35 hours a year looking at the refrigerator. That's why having a stash of homemade freezer meals on hand not only saves you time, but also money.  Cooking with Dads host Rob Barrett explains his favorite lunch that you can freeze.

Rob’s Peanut Sauce


1 spoonful Panang curry paste
1 can coconut milk
3 spoonful of sugar
3 spoonfuls creamy peanut butter
2 spoonfuls fish sauce
2 spoonfuls sesame oil


In a frying pan over medium heat add sesame oil and curry paste. Smash and fry for a minute until paste mellows. Add coconut milk, peanut butter, sugar, and fish sauce stirring until everything is dissolved and smooth. Bring to a boil, then turn down heat and let simmer for 1 minute. Serve hot, keep in Tupperware in the refrigerator for 3 weeks, or freeze in plastic lined ice cube trays for 4 months.