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Chile Peppers in Spicy Cream Sauce

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Submitted by cook456

YIELD

4 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

6 6
EACH EACH GREEN CHILI PEPPERS
mexican, roasted, peeled, stems and seeds removed, cut into strips *
1 5
TEASPOON ML CAYENNE PEPPER
2 3E+1
TABLESPOONS ML GHEE (CLARIFIED BUTTER)
vegetable oil
1 1
LARGE LARGE ONIONS
finely chopped
1 15
TABLESPOON ML GINGER
fresh, finely chopped
2 1E+1
TEASPOONS ML CORIANDER
ground
1 5
TEASPOON ML DRY MUSTARD
1 5
TEASPOON ML CUMIN
ground
½ 2.5
TEASPOON ML CINNAMON
ground
½ 2.5
TEASPOON ML TURMERIC
ground
¼ 1.3
TEASPOON ML CLOVES
ground
1 237
CUP ML COCONUT MILK
unsweetened
3 45
TABLESPOONS ML HEAVY WHIPPING CREAM

Directions

Sauté the onions and ginger in the oil until the onions are browned.

Add cayenne, coriander, mustard, cumin, cinnamon, turmeric, and cloves.

Heat for another minute.

Add the chiles to the pan along with the coconut milk.

Simmer for 10 minutes, stirring constantly, until the sauce thickens.

Stir in the cream and simmer for an additional 5 minutes.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 116g (4.1 oz)
Amount per Serving
Calories 265 77% from fat
 % Daily Value *
Total Fat 23g 35%
Saturated Fat 17g 84%
Trans Fat 0g
Cholesterol 29mg 10%
Sodium 883mg 37%
Total Carbohydrate 6g 6%
Dietary Fiber 5g 20%
Sugars g
Protein 8g
Vitamin A 14% Vitamin C 126%
Calcium 12% Iron 30%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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