Try this Satay Sauce recipe, or contribute your own.
Suggest a better descriptionSource: Lemongrass and Limes by Naam Pruitt
Heat the coconut milk in a small sauce pan over medium heat until bubbly. Add curry paste and coriander and whisk until blended. Add the salt, sugar and tamarind juice and stir to combine.
Add the peanuts and cook for 5 minutes longer. Taste and adjust seasonings as desired. Satay sauce may be stored in the refrigerator for up to 2 weeks.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (583g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1488 | ||
Calories from Fat: 1278 (86%) | ||
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Amt Per Serving | % DV | |
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Total Fat 142.1g | 189 % | |
Saturated Fat 83.1g | 415 % | |
Monounsaturated Fat 31.9g | ||
Polyunsanturated Fat 18.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 18411.6mg | 635 % | |
Potassium 1826.4mg | 48 % | |
Total Carbohydrate 45.1g | 13 % | |
Dietary Fiber 13.3g | 53 % | |
Sugars, other 31.8g | ||
Protein 36.2g | 52 % | |
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: 1488
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