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Ingredients
½ cup shelled unsalted peanuts
1 tablespoon peanut oil
2 teaspoons red curry paste (see note)
1 teaspoon granulated sugar
1 cup unsweetened coconut milk
2 teaspoons dark soy sauce
1 tablespoon lime juice
Nutritional analysis per serving
4 grams carbs; 139 calories; 4 grams monosaturated fat; 2 grams polyunsaturated fat; 7 grams saturated fat; 13 grams fat; 1 gram fiber; 93 milligrams sodium; 3 grams protein; 1 gram sugar
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