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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (61g) Recipe makes 10 servings The following items or measurements are not included below: red curry paste kaffir lime leaves |
||
| Calories 195 | ||
| Calories from Fat 146 | (74%) | |
| Amount Per Serving | %DV | |
| Total Fat 16.3g | 25% | |
| Saturated Fat 6.4g | 31% | |
| Monounsaturated Fat 5.3g | ||
| Polyunsaturated Fat 3.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 109mg | 4% | |
| Potassium 195mg | 5% | |
| Total Carbohydrate 10.0g | 3% | |
| Dietary Fiber 2.4g | 9% | |
| Sugars 6.2g | ||
| Protein 5.6g | 11% | |
Ingredients
- 1 tablespoon oil
- 2-3 teaspoons crushed dried chili pepper flakes
- 1/2 cup finely sliced spring onion
- 1 tablespoon red curry paste
- 2 kaffir lime leaves, vein removed,chopped finely
- 1-1 1/2 cup coconut milk
- 3/4 cup crunchy peanut butter
- 2 tablespoons palm sugar (or white will do)
- 1 lime, juice of
Directions
1
Heat the oil and carefully fry the dried chilli flakes on low heat.2
Add the spring onion, red curry paste and lime leaves and cook until fragrant.3
Stir in 1 cup of coconut milk, the peanut butter and sugar.4
Bring to the boil, stirring, and add the lime juice.5
Thin to desired consistency with remaining coconut milk.
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- Course > Condiments, etc. > Sauces > Savory Sauces
- Cuisine > Asian
- Preparation > Time to Make > < 30 mins
Featured Reviews for This Recipe
From: aussiefeast
On Mar 26, 2006
I recently made this sauce to go with meatball kebabs. You are right I will never buy bottled sauce again! I used red chilli paste and white sugar, regular onion, chopped finely and did not add the lime leaf. I made half the measure to see if I liked it, next time I will make a full batch! The sauce adds a lovely flavour to lettuce salad as a dressing too.
From: bubby333
On Feb 22, 2006
WOW, this was amazing! I wasnt able to find the chili flakes in my local supermarket so used a fresh finely chopped red chilli instead. I used extra cruncy peanut butter and also added a little more coconut milk.Served it with chicken breast pieces over boiled rice! Was wonderfull!
From: ~Rita~
On Nov 19, 2004
Barb, Yes this is wonderful BUT you can never freeze it because there will be none left over it`s just to good! DH and I ate the WHOLE thing with your Crumbled Thai Beef. YUM! I use Thai Kitchen red curry paste, creamy peanut butter and added peanuts, and brown sugar. Thanks for posting. Will be making again.
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