Search
by Ingredient

Peanut Sauce (Rickert)

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by fallgirl81

YIELD

1 servings

PREP

5 min

COOK

15 min

READY

20 min

Ingredients

14 404.6
OUNCES ML/G COCONUT MILK
canned
½ 7.5
TABLESPOON ML RED CURRY PASTE *
1 15
TABLESPOON ML THAI CHILI PASTE
bean oil
2 3E+1
TABLESPOONS ML SUGAR
¼ 1.3
TEASPOON ML SALT
¾ 177
CUP 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

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 627g (22.1 oz)
Amount per Serving
Calories 2008 81% from fat
 % Daily Value *
Total Fat 181g 279%
Saturated Fat 94g 470%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1532mg 64%
Total Carbohydrate 25g 25%
Dietary Fiber 12g 47%
Sugars g
Protein 113g
Vitamin A 1% Vitamin C 14%
Calcium 16% Iron 93%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

    Email this recipe