 |
 |
|
|
 |
 |
|
|
|
Ingredients |
Amount |
| Coconut
milk |
1 2/3
cup |
| Thai
red curry paste |
1 ½
Tbsp. |
| Lemongrass,
minced. |
1
Tbsp |
| Roasted
chili paste (nam prik pao), optional |
1 tsp. |
| Creamy
peanut butter |
4 Tbsp. |
| Water |
½
cup |
| Chopped
roasted peanuts |
4 Tbsp. |
| Palm
or cane sugar |
½
Tbsp. |
| Fish
sauce |
1 Tbsp.
or to taste |
| Lime
juice |
½-1
Tbsp. |
|
1. Place ½ cup
of the thick creamy portion of the coconut
milk in a small saucepan over moderate heat.
Stir until the coconut is bubbly, fragrant,
and slightly reduce, about 1 minute.
|
| 2.
Add the curry paste, lemongrass and roasted chili
paste. Cook until aromatic, stirring to prevent
burning. Add the remaining coconut milk, peanut
butter, water, chopped roasted peanuts, sugar,
and fish sauce. Bring to a simmer. Add the lime
juice just prior to serving. Check for a nice
balance of salty, sweet, sour and spicy flavors.
|
|
|
|
Back to Main Recipes Page
Nutrition
Facts |
| Serving
Size: 2 Tbsp. |
Servings
Per Recipe: 22 |
|
|
| |
%DV* |
| Calories:
58 |
3
|
| Total
Fat: 5.3 grams |
8
|
Saturated
Fat 3 grams
|
14
|
| Cholesterol:
.37 mg |
0 |
| Sodium:
86 mg |
4
|
| Total
Carbohydrate: 2 grams |
1 |
Dietary
Fiber: .3 grams
|
1
|
Sugars:
.3 grams |
|
| Protein:
1.5 gram |
3 |
|
| Vitamin
A: 0% |
Vitamin
C: 1% |
Calcium:
1% |
Iron:
3% |
| *Percent
Daily Values are based on a 2000 calorie diet.
|
Back
to Main Recipes Page
|
|
|
   |
|
