Peanut Sauce
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup shelled unsalted peanuts
- 1tablespoon peanut oil
- 2teaspoons red curry paste (see note)
- 1teaspoon granulated sugar
- 1cup unsweetened coconut milk
- 2teaspoons dark soy sauce
- 1tablespoon lime juice
Nutritional analysis per serving (7.333333333333333 servings)
139 calories; 13 grams fat; 7 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 3 grams protein; 93 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a food processor, pulse the peanuts until coarsely ground.
- Step 2
In a medium saucepan, over low heat, heat the oil. Add the curry paste and cook, stirring, for 1 minute. Stir in the peanuts, sugar and coconut milk. While whisking constantly, bring to a boil.
- Step 3
Remove from heat and stir in the soy sauce and lime juice. Serve warm with Ninh Hoah (see recipe).
- Available at Asian markets
Private Notes
Comments
Use roasted peanuts
Wanted a cold cucumber noodle salad but didn’t have peanut sauce on hand. Found this lovely little recipe and gave it a whirl. Subbed peanut butter and omitted the sugar, added some chili oil at the end for a little more heat. I hope it lasts a little in the fridge, because this made a good sized small ball jar full.
Use roasted peanuts
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