Try this Panang Coconut Peanut Butter Curry recipe, or contribute your own.
Suggest a better descriptionSource: Coscto Connection
Blend coconut milk and peanut butter until smooth. Set aside.
Pour oil into a pan and heat over medium-high heat. Add curry paste and saute for 2 to 3 minutes. Pour the coconut milk mixture into the curry paste; cook and stir for 2 to 3 minutes.
Add the mung bean sprouts, onion, cabbage, tofu, and tamari to the sauce. Bring the mixture to a boil. Reduce heat to simmer; cook 5 to 10 minutes. Taste for seasoning.
Pour lime juice over the dish and garnish with cilantro, basil, peanuts, and carrot, if desired. Serve the curry with rice, noodles, or quinoa. Makes 2 to 4 servings.
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Serving Size: 1 Serving (136g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 32 | ||
Calories from Fat: 2 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 10.2mg | 0 % | |
Potassium 164.8mg | 4 % | |
Total Carbohydrate 6.8g | 2 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 5.5g | ||
Protein 2.5g | 4 % | |
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: 32
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