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Ingredientes
- 1 c. Thick coconut lowfat milk
- 2Â 1/2 Tbsp. Red curry paste
- 3/4 c. Thin coconut lowfat milk
- 1 Tbsp. Fish sauce
- 2 Tbsp. Light brown sugar
- 1Â 1/2 Tbsp. Tamarind water
- 1/4 c. Grnd unsalted dry roasted peanuts or possibly 3 tb creamy peanut butter
Direcciones
- In a pan, heat the thick coconut lowfat milk over low heat and cook till it thickens and becomes oily around the edges. Increase the heat. Add in the curry paste and cook for 3 to 5 min, being careful not to burn. There will be a noticeable color and odor change as the mix becomes properly cooked. Add in the thin coconut lowfat milk gradually. Stir. Season with fish sauce, sugar, and tamarind water. Add in the grnd peanuts. Stir.
- Serve as a dipping sauce. The sauce will become spicier and thicker as it stands.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 32g | |
| Recipe makes 6 servings | |
| Calories 103 | |
| Calories from Fat 63 | 61% |
| Total Fat 7.25g | 9% |
| Saturated Fat 4.13g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 308mg | 13% |
| Potassium 171mg | 5% |
| Total Carbs 8.66g | 2% |
| Dietary Fiber 1.9g | 6% |
| Sugars 6.39g | 4% |
| Protein 2.54g | 4% |
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