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  Shredded coconut 1⁄2 Cup (8 tbs)
  Hot milk 3⁄4 Cup (12 tbs)
  Butter 2 Tablespoon
  Curry powder 1⁄2 Teaspoon
  Onion 1 , finely chopped
  Minced ginger root 1⁄2 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Crushed pineapple 1⁄2 Cup (8 tbs)
  Crunchy peanut butter 3 Tablespoon
  Sugar 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Freshly ground pepper To Taste
  Chicken stock 1⁄2 Cup (8 tbs)

Add the shredded coconut to the hot milk and soak for 30 minutes.
Heat the butter in a skillet.
Add curry powder and cook, stirring, for 1 to 2 minutes.
Add onion, gingerroot and garlic and saute, stirring, for 5 minutes.
Add shredded coconut and milk and remaining ingredients; stir to blend.
Cook, covered, stirring occasionally, for 20 minutes.
Serve warm.

Recipe Summary

Side Dish

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1028 Calories from Fat 581

% Daily Value*

Total Fat 68 g104.2%

Saturated Fat 34.6 g173%

Trans Fat 0 g

Cholesterol 85.1 mg28.4%

Sodium 1446.8 mg60.3%

Total Carbohydrates 94 g31.3%

Dietary Fiber 11.8 g47.1%

Sugars 69.1 g

Protein 24 g48.4%

Vitamin A 19.1% Vitamin C 43.1%

Calcium 28.6% Iron 19.8%

*Based on a 2000 Calorie diet


Peanut Sauce Recipe