Try this Spicy Peanut Sauce recipe, or contribute your own.
Suggest a better descriptionIn a saucepan, saute shallots, garlic and lemon grass in oil until soft. Add red curry paste and cook 1 minute until fragrant. Add peanut butter, palm sugar, fish sauce and coconut milk. Cook over medium heat until thick and syrupy (about 15 minutes). Add water if sauce is too thick. Makes about 1 cup. NOTE: To make coconut milk and cream, pour 1 can unsweetened coconut milk into a tall glass. Allow to sit for at least 1 hour so the thick cream rises to the top. Skim off top (cream) and set aside. The rest is thin coconut milk. San Mateo Times 1/90 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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Serving Size: 1 Serving (109g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 521 | ||
Calories from Fat: 375 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 41.6g | 56 % | |
Saturated Fat 5.5g | 28 % | |
Monounsaturated Fat 22.4g | ||
Polyunsanturated Fat 12.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 1404.3mg | 48 % | |
Potassium 518.2mg | 14 % | |
Total Carbohydrate 29g | 9 % | |
Dietary Fiber 4.6g | 19 % | |
Sugars, other 24.3g | ||
Protein 14.9g | 21 % | |
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: 521
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