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CATEGORY CUISINE TAG YIELD
Grains, Dairy, Vegetables Thai Appetizers, Ethnic, Sauces, Thai 4 Servings

INGREDIENTS

1 Onion, chopped
1 T Lemon grass, finely chopped
1/2 t Shrimp paste
3 Dried chillies, * see note
2 Cloves garlic
1/2 t Ground cumin
1/2 t Ground coriander
2 Coriander root, chopped
1 c Coconut milk
1 t Vegetable oil
150 g Dry-roasted unsalted
peanuts crushed
2 T Sugar
2 t Tamarind juice
1 pn Salt

INSTRUCTIONS

In a blender, combine first eight ingrediants with enough coconut  milk
to moisten. 2. Heat oil in saucepan and gently stir fry satay  mix
until it turns a pale pinky brown, then reduce heat to low. 3.  Add
peanuts and stir well to separate. Add sugar, salt and tamarind  juice.
If sauce is too thick, add coconut milk. If too thin, simmer  very
gently. Recipe By : Kascha Sweeney (sweeney@asiaonline.net)  Posted to
MC-Recipe Digest V1 #262  Date: Mon, 28 Oct 1996 00:05:16 +0800 (HKT)
From: Sweeney <sweeney@asiaonline.net>  NOTES : * you may substitute
dried red chillies for 1 teaspoon of  chilli power or 3 teaspoons of
chillie flakes.

A Message from our Provider:

“Gratitude is an offering precious in the sight of God, and it is one that the poorest of us can make and be not poorer but richer for having made it. #A.W. Tozer”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 381
Calories From Fat: 275
Total Fat: 32.8g
Cholesterol: 0mg
Sodium: 82.8mg
Potassium: 439.2mg
Carbohydrates: 18.5g
Fiber: 4.5g
Sugar: 8.9g
Protein: 9.4g


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