Spicy Peanut Sauce for Satay
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INGREDIENTS
- 3/4 c Thin coconut milk
- 1 tb Fish sauce
- 2 tb Light brown sugar
- 2 1/2 tb Red curry paste
- 1 c Thick coconut milk
- 1 1/2 tb Tamarind water
- 1/4 c Ground unsalted dry roasted
INSTRUCTIONS
In a pan, heat the thick coconut milk over low heat and cook until it thickens and becomes oily around the edges. Increase the heat. Add the curry paste and cook for 3 to 5 minutes, being careful not to burn. There will be a noticeable color and odor change as the mixture becomes properly cooked. Add the thin coconut milk gradually. Stir. Season with fish sauce, sugar, and tamarind water. Add the ground peanuts. Stir. Serve as a dipping sauce. The sauce will become spicier and thicker as it stands.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (78g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 150 | ||
| Calories from Fat: 130 (87%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 14.4g | 19 % | |
| Saturated Fat 12.5g | 63 % | |
| Monounsaturated Fat 0.7g | ||
| Polyunsanturated Fat 0.2g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 242.5mg | 8 % | |
| Potassium 198.3mg | 5 % | |
| Total Carbohydrate 6.3g | 2 % | |
| Dietary Fiber 0.9g | 4 % | |
| Sugars, other 5.4g | ||
| Protein 1.8g | 3 % | |
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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. |
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Calories per serving: 150
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