Try this Thai Peanut Sauce recipe, or contribute your own.
Suggest a better descriptionHeat the peanut oil to nearly smoking in a saucepan. Turn off the heat and add the peanuts. The peanuts should cook to a golden brown in 3-5 minutes. If you burn them, throw them out and start all over again or your sauce will be bitter. You may have to turn on the heat again, but stir the peanuts if you do. Using a slotted spoon, transfer the peanuts to the container of a food processor or blender, along with 1 tablespoon of the peanut oil (reserve the rest) and blend them to a rough paste. Add the chiles, ginger, garlic and continue to blend. Add the remaining ingredients except the cilantro, and blend until smooth. If it is too thick, add more oil. Stir in cilantro, and serve as a dipping sauce with satay or anything else, or thin with oil and serve as a salad dressing. Per serving: 1009 Calories (kcal); 108g Total Fat; (94% calories from fat); 1g Protein; 13g Carbohydrate; 0mg Cholesterol; 139mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 21 1/2 Fat; 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (293g) | ||
Recipe Makes: 1 | ||
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Calories: 1396 | ||
Calories from Fat: 1280 (92%) | ||
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Amt Per Serving | % DV | |
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Total Fat 142.2g | 190 % | |
Saturated Fat 35g | 175 % | |
Monounsaturated Fat 59.5g | ||
Polyunsanturated Fat 40.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 2206.2mg | 76 % | |
Potassium 622.8mg | 16 % | |
Total Carbohydrate 27.5g | 8 % | |
Dietary Fiber 3.9g | 16 % | |
Sugars, other 23.6g | ||
Protein 13.9g | 20 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1396
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