Indonesian Peanut Sauce
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This recipe makes 1 tbsp servings
Nutritional Info |
|
|---|---|
| Per 1 tbsp 15 mL : about | - |
| cal | 48 |
| pro | 1 g |
| total fat | 4 g |
| sat. fat | 2 g |
| carb | 2 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 46 mg |
| % RDI: | - |
| iron | 1 |
| folate | 2 |
Ingredients
- 1 cup unsalted peanuts
- 1 tbsp peanut oil or vegetable oil
- 1-1/4 cups unsweetened coconut milk
- 2 tbsp sweet soy sauce
- 1/4 tsp turmeric
- 1/4 tsp salt
- Juice of half a Lime
- 1-1/2 tsp chili paste, such as sambal oelek
Preparation
In food processor, pulse peanuts until in paste. In saucepan, heat oil over medium heat; cook peanut paste, stirring constantly, until fragrant, about 3 minutes. Add coconut milk, soy sauce, turmeric and salt ; bring to boil. Remove from heat; stir in lime juice and chili paste. Let cool. (Make-ahead: Refrigerate in airtight container for up to 1 week.)
Source : Canadian Living Magazine: September 2006
- Keywords : Condiments/sauces; Boil; Peanuts; Soy sauce; Coconut;
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