I discovered that you can replace coconut milk with a can of evaporated milk with just a little water added to equal 1 1/2 cups, and throw in 1/4 cup shredded unsweetened coconut and put it in the blender for about a minute. I also used crunchy natural peanut butter, because you can garnish it with peanuts anyway...
In a medium saucepan over medium heat cook onion, celery, and finely chopped red sweet pepper in butter about 4 minutes or until vegetables are tender, stirring occasionally.
Stir in flour, lemongrass or lemon peel, and spices.
Add broth and coconut milk all at once. Cook and stir until mixture is slightly thickened and bubbly, about 7 minutes.
Cook and stir for 1 minute more.
Add peanut butter and soy sauce; stir until well blended and heated through. If desired, top each serving with peanuts, cilantro, and red pepper strips.
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|Serving Size: 1 Serving (152g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 91 (83%)|
|Amt Per Serving||% DV|
|Total Fat 10.2g||14 %|
|Saturated Fat 4.6g||23 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 15.3mg||5 %|
|Sodium 459mg||16 %|
|Potassium 98.8mg||3 %|
|Total Carbohydrate 3.2g||1 %|
|Dietary Fiber 0.9g||3 %|
|Sugars, other 2.3g|
|Protein 2.6g||4 %|
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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: 109
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