Peanut Sauce (Rickert)
Yield
1 servingsPrep
5 minCook
15 minReady
20 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 14 | ounces |
coconut milk
canned |
|
| ½ | tablespoon |
red curry paste
|
*
|
| 1 | tablespoon |
thai chili paste
bean oil |
|
| 2 | tablespoons |
sugar
|
|
| ¼ | teaspoon |
salt
|
|
| ¾ | cup |
peanut butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 404.6 | ml/g |
coconut milk
canned |
|
| 7.5 | ml |
red curry paste
|
*
|
| 15 | ml |
thai chili paste
bean oil |
|
| 3E+1 | ml |
sugar
|
|
| 1.3 | ml |
salt
|
|
| 177 | ml |
peanut butter
|
|
Directions
Heat coconut milk until boiling.
Add chili and curry pastes, and blend.
Boil again, and add the rest of the ingredients and mix thoroughly.
Cook for 5 minutes and remove from heat.
This is often served with sate; its also nice on toast or on fresh apple slices.
caltech. edu rickert@cco. caltech. edu
