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Spicy Peanut Sauce for Satay

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Recipe

 
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
1 cup coconut milk
thick
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2 ½ tablespoons red curry paste
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¾ cup coconut milk
thin
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1 tablespoon fish sauce
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2 tablespoons brown sugar, light
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1 ½ tablespoons tamarind juice
*
¼ cup peanuts
dry roasted, unsalted or 3 tablespoons peanut butter
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Ingredients

Amount Measure Ingredient Features
237 ml coconut milk
thick
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38 ml red curry paste
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177 ml coconut milk
thin
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15 ml fish sauce
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3E+1 ml brown sugar, light
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23 ml tamarind juice
*
59 ml peanuts
dry roasted, unsalted or 3 tablespoons peanut butter
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Directions

In a pan, heat the thick coconut milk over low heat and cook until it thickens and becomes oily around the edges.

Increase the heat.

Add the curry paste and cook for 3 to 5 minutes, being careful not to burn.

There will be a noticeable color and odor change as the mixture becomes properly cooked.

Add the thin coconut milk gradually.

Stir.

Season with fish sauce, sugar, and tamarind water.

Add the ground peanuts.

Stir.

Serve as a dipping sauce.

The sauce will become spicier and thicker as it stands.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 79g (2.8 oz)
Amount per Serving
Calories 18185% from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 13g 64%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 192mg 8%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 2%
Sugars g
Protein 6g
Vitamin A 0% Vitamin C 1%
Calcium 2% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
 

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