You are here

Coconut Peanut Sauce

Web20.Chickens's picture
Ingredients
  Lemongrass stalk 1 (About 2 Feet)
  Roasted salted peanuts 1 Cup (16 tbs)
  Garlic 2 Clove (10 gm)
  Ginger slice 1 (About The Size Of A Quarter)
  Lime zest 1 (1/4 Inch Size)
  Lime juice 3 Tablespoon
  Anchovy paste 1 Tablespoon
  Sugar 1 Teaspoon
  Salt To Taste
  Dried red pepper flakes 1⁄2 Teaspoon
  Unsweetened coconut milk 14 Ounce (2 Cups Or 1 Can)
  Packed basil leaves 1⁄2 Cup (8 tbs)
  Packed cilantro leaves 2 Cup (32 tbs)
Directions

1. Remove the woody outer leaves of the lemongrass stalk (if using). Finely slice the tender inner stalk and transfer to a blender. Add the peanuts, garlic, ginger, lime zest and juice, anchovy paste, sugar, salt to taste, and red pepper flakes.
2. Add the coconut milk and blend to a fine puree. Transfer this mixture to a food processor and puree with the basil and cilantro leaves. Adjust the seasoning and pack in 1/2- or 1-cup portions. Store in the freezer.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Blending
Dish: 
Sauce
Ingredient: 
Coconut
Interest: 
Everyday
Preparation Time: 
10 Minutes
Servings: 
4

Rate It

Your rating: None
4.37941
Average: 4.4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 479 Calories from Fat 376

% Daily Value*

Total Fat 45 g69.1%

Saturated Fat 24.3 g121.3%

Trans Fat 0 g

Cholesterol 1.3 mg0.4%

Sodium 315.1 mg13.1%

Total Carbohydrates 17 g5.8%

Dietary Fiber 6.3 g25.1%

Sugars 6.5 g

Protein 10 g19.4%

Vitamin A 15.2% Vitamin C 22.7%

Calcium 11.3% Iron 17.5%

*Based on a 2000 Calorie diet

0 Comments

Coconut Peanut Sauce Recipe